Roasted Carrots

Roasted Carrots Oxmoor House


  • 2 pounds small carrots, cut in half lengthwise
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 5 thyme sprigs
  • 1/4 cup loosely packed chopped fresh dill or parsley


1. Preheat oven to 400°.

2. Combine first 4 ingredients on a large baking sheet; toss to coat. Bake at 400° for 35 to 40 minutes or until tender, turning carrots after 20 minutes. Discard thyme sprigs.

3. Place carrots on a serving platter; garnish with dill or parsley.

  • Total Time:

  • This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.
  • Yield: Serves 6 (serving size: about 5 carrot slices)

Nutritional Information

Calories per serving: 92
Fat per serving: 3.7g
Saturated fat per serving: 0.5g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 1.4g
Carbohydrate per serving: 14.6g
Fiber per serving: 4.3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.5mg
Sodium per serving: 264mg
Calcium per serving: 52mg
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