The sum of the recipe for Roasted Carrots, by Pastor Ryan is much greater than its parts. Don’t use baby carrots, which I think have a lot less flavor than their full-size, non-whittled counterparts. Slice the carrots length-wise, and toss with olive oil, salt, pepper, and fresh thyme. I’ve cooked them at all different temperatures, depending on what else is in the oven. They turn out sweet, earthy, firm and delicious — a perfect side for a weekday meal (I served them this week with Spinach Burritos with Salsa Verde) or a holiday dinner.