Roasted Carrots
Prep Time: 15
Cooking Time: 45
Ingredients
- 2 lbs. of carrots, peeled quartered and cut into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- Salt
- Freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
Instructions
- Preheat the oven to 400 degrees F. Oil a sheet pan or baking dish large enough to fit the carrots in a single layer.
- Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread evenly in the prepared baking pan. Cover with foil and place in the oven for 30 minutes.
- Uncover, and if the carrots are not tender yet, turn the heat down to 375 degrees and cook for 10-15 minutes longer
- Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm, or at room temperature.
Adapted from cooking.nytimes.com
Nutrition Facts
6 servings per container
Serving Size 1/6 of Recipe
| Amount Per Serving | ||
|---|---|---|
| Calories 110 | ||
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0 | 0% | |
| Cholesterol 0 | 0% | |
| Sodium 85mg | 4% | |
| Total Carbohydrate 13g | 5% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 6g | 0% | |
| Includes 0 of Added Sugars | 0% | |
| Protein 1g | 2% | |
| Vitamin D 0 | 0% | |
|---|---|---|
| Calcium 47mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 406mg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.