Roasted Carrots

Oxmoor House
Roasted CarrotsRecipe
Photo: Oxmoor House
This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.
Serves 6 (serving size: about 5 carrot slices)


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2 pounds small carrots, cut in half lengthwise
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
5 thyme sprigs
1/4 cup loosely packed chopped fresh dill or parsley


Total: 43 Minutes

1. Preheat oven to 400°.

2. Combine first 4 ingredients on a large baking sheet; toss to coat. Bake at 400° for 35 to 40 minutes or until tender, turning carrots after 20 minutes. Discard thyme sprigs.

3. Place carrots on a serving platter; garnish with dill or parsley.

Created date

September 2013

Nutritional Information

Calories 92
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 1.4 g
Carbohydrate 14.6 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 264 mg
Calcium 52 mg