Roasted Carrots and Mushrooms with Thyme(Makes 3-4 servings, recipe created by Kalyn)
8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.)
8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
2 T extra virgin olive oil
1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
salt/pepper to taste
fresh chopped parsley for garnish (optional)
Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.
Toss the carrots with 1 T olive oil. salt, pepper, and 1 T of fresh thyme (or a smaller amount of dried thyme will work just fine here.)
Spread out carrots in a single layer on a roasting pan that you’ve brushed with a little olive oil and roast for 15 minutes.
While the carrots roast, wash mushrooms, spin dry or dry with paper towels, and slice into even slices, slightly thicker than the carrots.
Use the same bowl you tossed the carrots in, and toss mushrooms with second T of olive oil.
After 15 minutes, stir carrots, add mushrooms, stir again and roast 10-15 minutes more, until carrots are browned and tender and mushrooms are cooked and all liquid has evaporated. Serve hot, sprinkled with fresh parsley if desired.