Preheat oven to 375F. Brush a large baking dish with 1 tablespoon olive oil.
Peel and chop the carrots into ~2-4 inch pieces, then into halves or quarters if they are thick. In a large bowl, toss the chopped carrots with 1 tablespoon olive oil, salt, pepper, minced garlic, and thyme.
Roast the carrots at 375 for 25-30 minutes, tossing halfway through so they don't burn at the bottom.
These Thyme Roasted Carrots are best served immediately, but are great re-heated as leftovers, since roasted carrots do not get mushy
You can also substitute parsnips for some of the carrots
Try the following seasonings and topping ideas:
Freshly grated Parmesan, tossed with the carrots before roasting and over the roasted carrots for serving
Fresh herbs, such as parsley or rosemary
Lemon juice and / or lemon zest
Cajun seasoning (watch out, it's spicy!)
All of these can be tossed with the carrots before or after roasting. You can also top roasted carrots with fresh baby greens (arugula, baby spinach, baby kale) for an extra nutrient boost.