Thyme Roasted Carrots
Position a rack in the center of the oven and preheat to 450 F. In a bowl, toss 1 1/2 lb carrots with 1/4 c olive oil, 3 large shallots sliced into thin wedges, 3 tbsp fresh thyme leaves, salt, and pepper. On a rimmed baking sheet, arrange the carrots and 1 halved lemon, cut sides down. Roast until carrots are caramelized at edges, 20-25 minutes. Douse the carrots with the juice from the roasted lemon, toss, and transfer to a serving dish. Garnish with 1/2 c finely chopped carrot tops (optional).
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