Roasted Carrots with Herbs

Serves four.

To learn more, read:
A Fresh Approach to Carrots
by Seen Lippert
from Fine Cooking
Issue 32
Last Edit Date: 7/18/2011 2:17:02 PM

Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.

more about:

2 lb. carrots, peeled and left whole if small or cut into 1-inch lengths
2 Tbs. extra-virgin olive oil
1 tsp. coarse salt
1 Tbs. chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix

Heat the oven to 450°F. In a large bowl, toss the carrots with the oil, salt, and herbs. Spread the carrots in a baking pan just large enough to hold them in one layer. Roast, shaking the pan once or twice, until the carrots are fork-tender, about half an hour.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 560; Cholesterol (mg): 0; Fiber (g): 7;