This recipe is a snap to make, and there's no measuring required. You can use as much or as little of each ingredient as you want. Here we go:
Thyme Roasted Carrots with Pecans and Goat Cheese
Carrots - chopped (I used baby carrots this time, but anything will work)
Pecans - chopped
Goat cheese - crumbled
Preheat oven to 375 degrees. Arrange carrots in a single layer on a baking sheet. Drizzle olive oil over carrots just to coat. Sprinkle thyme and salt, and using a rubber spatula, toss carrots to ensure oil, salt, and thyme are evenly distributed.
Roast carrots until just fork tender. The roasting time will depend on how big your carrots are. For my baby carrots, it was about 30 minutes. Remove baking sheet from oven. Add pecans to carrots and stir to combine. Return sheet to oven and bake for 7-8 minutes, or until pecans are toasted.
Crumble with goat cheese just before serving. Then enjoy!