Roasted Carrots with Herbs

Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.



by 2  people


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Servings: 4
Related Categories: Carrots, Seasonal, Vegetables, Winter
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Ingredients
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    2   pounds 
    carrots, peeled and left whole if small or cut into 1-inch lengths
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    2   tablespoons 
    extra-virgin olive oil
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    1   teaspoon 
    coarse salt
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    1   tablespoon 
    chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix

Directions
1.
Heat the oven to 450 degrees F. In a large bowl, toss the carrots with the oil, salt, and herbs. Spread the carrots in a baking pan just large enough to hold them in one layer. Roast, shaking the pan once or twice, until the carrots are fork-tender, about half an hour.
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