Roasted Carrots

Photo: Oxmoor House

This recipe was inspired by a dish at Nightwood restaurant in Chicago. Roasting carrots brings out their natural sweetness.

Yield: Serves 6 (serving size: about 5 carrot slices)
Total:
Recipe from Oxmoor House

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Recipe Time

Total: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.4g
  • Carbohydrate: 14.6g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 264mg
  • Calcium: 52mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Place carrots on a serving platter; garnish with dill or parsley.
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