4-6 large colorful carrots, I used 2 large dark orange, 2 large light orange, and 1 large yellow carrot.
3 tablespoons melted butter, melted Earth Balance, or olive oil
1 tablespoon freshly squeezed orange juice
Zest from 1 orange
2-3 sprigs fresh thyme
kosher salt to taste.
Preheat the oven to 450° F with an oven rack in the center position. Lightly brush the bottom of a large baking dish with 1 tablespoon of the melted butter or olive oil and set aside.
Wash and peel the carrots then slice thinly with a mandoline so that all of your carrot rounds are similar in size. Mine were about 1/4-inch thick to begin with, remember they shrink in the oven so if you slice them paper thin you will not have anything left to work with.Line the sliced carrots in the baking dish however you would like for the pattern to be. (My pattern was dark orange, light orange, yellow, light orange, dark orange.) There is no wrong or right make the pattern however you would like.
Mix the orange juice with the remaining butter and drizzle over the top of the arranged carrots. Sprinkle coarse salt to taste over the top of the dish along with the orange zest and thyme leaves. Roast in the oven for 25-30 minutes depending on the thickness of your carrot slices.
Serve in the baking dish at the table or thread onto skewers once they have cooled slightly along side a dish of hummus for dipping at a party. Serve warm.
It's hard to put a serving amount on this particular recipe due to varying sizes in carrots you could use and how thick or thin you slice them before roasting. A large baking dish (13 x 9) should feed 4-6 people as a side dish or make 15-20 skewers.