Roasted Leeks and Carrots

5 Carrots peeled and sliced into coins or julienne strips
2-3 leeks sliced and washed (white and light green only)
3 T olive oil
2 t fresh thyme leaves
Salt and pepper to taste

Prepare the carrots and place into a medium bowl.
Discard the root end of the leek. Wash the leek slices in a bowl of cold water. Allow leeks to soak for a few minutes.
Check to be sure that they are clean. Allow the water to settle and lift into a colander with a slotted spoon and rinse once more.
Dry the leek slices with a paper towel. Add to the bowl with the carrots. Toss with olive oil, salt, and thyme.
Tent the vegetables with a piece of foil and roast for 10 minutes.
Remove the foil.
Lower the heat to 400 and allow to continue to roast for an additional 10 to 15 minutes.
Vegetables should be crisp-tender, and caramelized on the edges.
Salt and pepper to taste