Sunday, March 10, 2013

Roasted Carrots

carrots (I used baby cut)
olive oil
salt and pepper
thyme (she used fresh, I used dried)

Shake carrots and olive oil in a plastic bag until carrots are coated. Lay carrots in a single layer on a baking sheet. Sprinkle with salt, pepper and thyme to taste.

Bake at 100 degrees for about 30 minutes, until they are wrinkly with a few brown spots.
I served this with Mahatma Spicy Yellow Saffron rice and pork loin marinated in the same marinade as this Polynesian Flank Steak.

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