Categories: Sides

Ingredients

• 2 bunches trimmed thin carrots
• 2 lemons, sliced
• Olive oil
• A few thyme sprigs
• 1 tsp chopped thyme
• Salt and pepper

Directions

1. Toss carrots and lemons with olive oil, thyme sprigs and chopped thyme on a rimmed baking sheet; season with salt and pepper. Roast at 425 until the carrots are tender and the lemons are browned, 25 to 30 minutes.

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