Roasted Carrots

2 pounds small carrots, cut in half lengthwise
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
5 thyme sprigs
1/4 cup loosely packed chopped fresh dill or parsley
Preparation

1. Preheat oven to 400°.
2. Combine first 4 ingredients on a large baking sheet; toss to coat. Bake at 400° for 35 to 40 minutes or until tender, turning carrots after 20 minutes. Discard thyme sprigs.
3. Place carrots on a serving platter; garnish with dill or parsley.