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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
161 calories; 7g total fat; 0mg cholesterol; 661mg sodium; 23g carbohydrates; 7g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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