Preheat the oven to 425F degrees.

Wash and dry the carrots. Peel if desired.

Cut the carrots into sticks: cut across each carrot into three-inch lengths and then cut each length length-wise again. (See photo.)

Roughly chop or snip the fresh thyme, then measure out 2 T and set aside.

Add the olive oil, thyme and S&P to a large bowl. Whisk to combine.

Add the carrots to the bowl and toss to coat.

Line a baking sheet with parchment paper.

Spread the carrot sticks out in a single layer on the baking sheet. Make sure that the carrots don’t touch and that there is plenty of space between them. (Note: If there isn’t enough room on one baking sheet, use two of them.)

Pour what remains of the oil mixture over the carrots.

Roast in the oven for 15 minutes.

Remove the carrots from the oven. Use tongs to turn the carrots for even baking.

Roast for another 10 minutes or until carrots start to caramelize.

Remove from oven with heat-safe pads and let the carrots sit undisturbed for one minute.

Serve immediately.