• 1 ½  Lbs carrots, peeled
• 10 – 12 small garlic cloves
• 2 Tbs Olive oil
• salt and pepper
• thyme sprig
• chopped parsley, for garnish

Preheat oven to 400 degrees.  Cut carrots into 1-2 inch pieces, toss with oil, then season with salt and pepper.  Put them in a roomy baking dish with the unpeeled garlic and thyme sprig.  Add 2 Tbs of water, cover tightly with aluminum foil, and bake until tender, 25-45 minutes.  Check at least twice to make sure there is moisture in the pan and stir the carrots gently.  Toward the end, remove foil and continue roasting until liquid is reduced and the carrots are browned.  Serve garnished with parsley.

Note:  The unpeeled garlic cloves can be squeezed to remove the creamy garlic, which can be used as a spread on bread or mixed with the carrots for a stronger garlic flavor.

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.