A quick, no-brainer side dish that pairs well with ANYTHING, but especially with Thanksgiving Day turkey.
Preheat oven to 425 degrees. Line a baking sheet with foil.
Peel the carrots and cut off the ends. Cut the carrots lengthwise then cut them again in half lengthwise.
Line the carrots on the baking sheet. Drizzle oil over top. Sprinkle onion powder, garlic powder, salt, thyme or rosemary and cayenne over top. Using your hands, toss well.
Make sure the carrots are in a single layer.
Roast for 15 minutes or until they are the doneness you prefer. Garnish with parsley and serve warm.