This is by far one of the easiest and most delicious dishes I have made in a long time. Roasting concentrates the flavor of many vegetables, and it is a quick and easy way to cook them.
I wish I had taken a photo of the carrots before preparing them, they were so beautiful, the colors so intense and appetizing. I found them at the Point Reyes Farmers' market, which is held on Saturdays during the spring and summer months, such a special spot. I also saw this beautiful chard but didn't buy it.
This recipe will work with any carrots. I have used butternut squash before, in which case you can use sage instead. The amounts are just and indication, if you like more thyme feel free to add more.
Roasted Rainbow Carrots with Shallots and Thyme
Two bunches of rainbow carrots
4 medium shallots
2 tablespoons extra virgin olive oil
1 tablespoon of fresh thyme
salt to taste
Pre-heat the oven to 400F. Peel the shallots, leaving the root side intact, and cut them in thin sections. Peel and cut the carrot in half lengthwise. Toss the vegetables with the oil, thyme, and salt. Cook on a baking pan lined with parchment paper until soft, 15-20 minutes, stirring few times.