Roasted Carrots
Print Friendly Version
Log In to bookmark
Description
Details
|
Cooking Time:
|
|
30 Minutes
|
|
Recipes Makes:
|
|
4 Servings
|
|
Calories:
|
|
151
|
|
Carbs:
|
|
15 Grams
|
|
Fat:
|
|
11 Grams
|
|
Protein:
|
|
1 Grams
|
Ingredients
12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley
Directions
1 Preheat the oven to 400 degrees F.
2 If the carrots are thick, cut them in half lengthwise; if not, leave whole.
3 Slice the carrots diagonally in 1 1/2-inch-thick slices.
4 (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
5 Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
6 Toss the carrots with minced dill or parsley, season to taste, and serve.