Ginger Garlic Roasted Carrots
1.5 lbs heirloom rainbow carrots (regular orange carrots work great, too!)
1-2 tablespoons olive OR coconut oil
6 cloves garlic, minced
2 teaspoons fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon ground pepper
fresh thyme, for garnish
Preheat oven to 425 degrees.
Wash the carrots and remove any green tops. Chop the larger carrots in half lengthwise, and lay the carrots on a lined baking sheet. Drizzle with the oil and sprinkle the garlic, ginger, salt and pepper over the top. Use your fingers to gently flip the carrots, covering them as evenly as possible in the oil and spices.
Bake for about 30 minutes, flipping about halfway through. Carrots are done when they are fork tender and beginning to brown. Remove from oven, sprinkle with fresh thyme, and serve immediately!
Leftovers can be reheated in a low-heat oven or a microwave, but are best enjoyed fresh. They will last, covered in the fridge, about a week.