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Roasted Carrots with Herbs

Source: Fine Cooking - Issue No. 32
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.
2 pounds carrots, peeled and left whole if small or cut into 1-inch lengths
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix
Roasted Carrots with Herbs Recipe at
Heat the oven to 450 degrees 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.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 161
Sodium: 661mg
Fiber: 7g
Carbohydrates, Total: 23g
Protein: 2g
% Cal. from Fat: 39%
Fat. Total: 7g
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