Roasted Carrots and Mushrooms with Thyme

Ingredients

• 10 oz. carrots
• 8 oz sliced mushrooms
• 2 T extra virgin olive oil
• 1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
• Salt and fresh ground black pepper to taste
• Fresh chopped parsley for garnish, optional

Directions

1. Heat the oven to 450F/230C. Peel the carrots if you feel like it, then cut them on the diagonal into pieces about 1/4 – 3/8 inch thick. In a bowl, coat the carrots with 1 T olive oil, thyme, salt, and pepper. Move them onto a large roasting pan, using one roomy enough to keep the carrots in a single layer. Roast the carrots for 15 minutes.
2. While the carrots are in the oven, wash the mushrooms, then spin them dry or pat them dry with paper towels. Cut the mushrooms into even slices, making them a bit thicker than the carrot slices. In the bowl you used for the carrots, toss the mushrooms with 1 T of olive oil.
3. Take the carrots out of the oven, stir them, add the mushrooms, and roast for 10-15 minutes more. Serve hot, with fresh parsley scattered over the top if you are using it.