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Recipe

Roasted Carrots with Herbs

Scott Phillips

Servings: four.

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

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

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