Thyme Roasted Carrots with Toasted Walnuts

Preheat oven to 400 F. Rinse, peel and chop carrots on the diagonal. Place carrots on a rimmed baking sheet and spray with olive oil spray (or drizzle with olive oil). Add salt and pepper to taste and toss carrots to make sure all are coated with olive oil.

Add thyme sprigs, scattering them around the carrots on the baking sheet. Spray again with olive oil.

Roast in preheated oven for 20 minutes or until fork-tender.

In the meantime, add walnuts into a dry sauté pan and sauté over medium heat, stirring constantly, until lightly toasted. Remove from heat and set aside until carrots are finished roasting.

When carrots are done, remove from oven, place in a serving bowl and sprinkle with toasted walnuts.