ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Carrots

Photo: Oxmoor House
Total time 43 mins
Yield Serves 6 (serving size: about 5 carrot slices)
This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Lighten Up, America!