a lot of time was spent de-stemming thyme, but well worth the effort for this picnic meal.
for the carrot: i used sweet organic carrots for this recipe, sliced at an angle to get longer half inch thick slices. dress liberally with olive oil, salt and pepper, and a couple table spoons of fresh de-stemmed thyme leaves. roast in the oven at 425 for about 20 minutes. then, remove the carrots from the oven to drizzle balsamic vinegar over your carrots. enough to coat. return to oven and turn on your ovens broiler for about 5-10 minutes. stirring frequently until your carrots are lightly charred. once out of the oven, you can toss on more fresh thyme. these are wonderful warm, but i think i prefer them chilled.