Roasted Carrots

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

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Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Dinner

Cuisine: Japanese

Keyword: Roasted Carrots

Servings:

Calories: 188kcal

Equipment

Oven

Ingredients

2 pounds carrots peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons olive oil extra virgin
Salt
pepper freshly ground
1 teaspoon thyme leaves fresh; chopped
½ teaspoon oregano
3 tablespoons parsley finely chopped flat-leaf

Instructions

Set the oven's temperature to 400. Oil a baking dish or sheet tray big enough to hold all the carrots in one layer. In a sizable dish, combine the carrots with the olive oil, salt, pepper, thyme, and oregano.
Place in the pan or baking dish that has been prepped in an even layer. 30 minutes in the microwave with a foil covering. If the carrots are not yet cooked through after removing the cover, reduce the oven's temperature to 375 degrees and put the pan back in for another 10 to 15 minutes. Gently stir in the cilantro before tasting and adjusting the salt and pepper. Whether hot, warm, or ambient temperature, serve.

Video

Nutrition

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