It's started. The first real chill has come, gloves, warm jackets and scarves are a part of the routine again and it's hard to get home before it's pitch black outside. Sound familiar? I actually love this time of year. The air feels festive, the Christmas lights are almost up and comforting root vegetables are flooding the farmers' markets. It's really a great time to get cooking. If you're feeling the onset of the winter blues, this easy recipe will help embrace the best this season has to offer. Roasted vegetables are not only hearty and easy to make, but they're also incredibly filling. I made a big batch of these on Sunday and will be using them in meals throughout the week. It makes it that much easier to eat healthy and stay organized. I found these beautiful carrots at my local supermarket and they were too pretty not to photograph (and you might have seen these on my Instagram feed over the weekend -- @JennBartoli ). This week, I'll be adding these to salads for lunches, reheating them with a little melted butter for a super easy side dish and enjoying them as snacks with a little olive oil and sea salt. Roasted Carrots 800 g carrots, peeled and cut into 3 inch (8 cm) pieces 1 tbsp olive oil Pinch each salt and pepper 8 sprigs of fresh thyme, leaves picked Toss carrots with olive oil, salt, pepper and thyme. Arrange in single layer on a lightly greased baked sheet. Bake in 400°F (200°C) oven until light golden and tender, turning once, about 20 minutes.