Roasted Carrots
Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Cooking Instructions
1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with minced dill or parsley, season to taste, and serve.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with minced dill or parsley, season to taste, and serve.
Roasted Carrots
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 6
Calories: 110 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 12g | Total Fat: 7g | Saturated Fat: 1g | Protein: 1g | Sugar: 6g | Cholesterol: 0mg | Sodium: 484mg | Fiber: 3.5g
Applied Diet Types
- Clean Eating
- Low Carb
Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Cooking Instructions
1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with minced dill or parsley, season to taste, and serve.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with minced dill or parsley, season to taste, and serve.