Roasted Carrots and Mushrooms

You guessed it! Local carrots were on sale at the market last weekend. Toss with some mushrooms, thyme and sherry and serve as a side with any dish in need of some veggies.

• 4 medium-sized carrots peeled and sliced 1/4 inch thickness
• 8 oz mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 1 tsp cooking sherry
• 1/2 tsp dried thyme or 1 tbsp chopped fresh thyme
• salt/pepper to taste
• 1/4 cup fresh Italian parsley, chopped

1. Preheat oven to 400°.
2. Toss carrots with 1 tablespoon olive oil, thyme, sherry, salt and pepper. Spread on large roasting pan and place in oven for 15 minutes.
3. While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with remaining olive oil.
4. Remove carrots from oven add mushrooms, stir and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley.