This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.
Preheat oven to 400°.
Combine first 4 ingredients on a large baking sheet; toss to coat. Bake at 400° for 35 to 40 minutes or until tender, turning carrots after 20 minutes. Discard thyme sprigs.
Place carrots on a serving platter; garnish with dill or parsley.
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