Roasted Carrots

Name: Roasted Carrots
Total time: 43 min
Yield: Serves 6 (serving size: about 5 carrot slices)
Ingredients: 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

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This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.

By Health

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Credit: Oxmoor House

Recipe Summary test

total:

43 mins

Yield:

Serves 6 (serving size: about 5 carrot slices)

Nutrition Info

Ingredients

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

Directions

Step 1
Preheat oven to 400°.

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

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Nutrition Facts

Per Serving:

92 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 1.4g; carbohydrates 14.6g; fiber 4.3g; iron 0.5mg; sodium 264mg; calcium 52mg.

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Roasted Carrots

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Roasted Carrots

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Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Roasted Carrots