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Roasted Carrots with Herbs

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Serves four.

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

  • 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;

Photo: Scott Phillips

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