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Roasted Carrots

The roasted carrots are tossed with lots of parsley and thyme. The bitter herbs offset the sweetness of the carrots.


Roasted Carrots
source NY Times
categories
yield Serves 6
prep time 10 mins
total time

INGREDIENTS
  • 2 lbs carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths*
  • 3 Tbsp extra virgin olive oil
  • Salt
  • freshly ground pepper
  • 1 tsp fresh thyme leaves, chopped
  • ½ tsp oregano
  • 3 Tbsp finely chopped flat-leaf parsley
  • * or use Small whole organic carrots.

    • INSTRUCTIONS
  • 1. Preheat the oven to 400 degrees.
  • 2. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer.
  • 3. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • 4. Spread in an even layer in the prepared pan or baking dish.
  • 5. Cover with foil, and place in the oven for 30 minutes.
  • 6. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
  • 7. Add the parsley, stir gently, and taste and adjust salt and pepper.
  • 8. Serve hot, warm or at room temperature.

    • NOTES

    NUTRITION