Roasted Carrots and Mushrooms

  • 1 pound carrots, peeled and sliced into ¼” slices on the diagonal
  • 16 oz mushrooms, washed, sliced into ½” slices, dried
  • 3 TBLS+ olive oil
  • ½ tsp dried thyme
  • Salt and pepper to taste

Preheat oven to 450. Toss carrots with 1 TBLS olive oil, thyme, salt and pepper. Roast carrots for 15 minutes. Toss mushrooms with remaining olive oil. Remove carrots from oven, stir, add mushrooms and roast until everything is tender, about 15 minutes.