Roasted Carrots with Herbs

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


Roasted Carrots with Herbs

by 2  people


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Servings: Serves four
Related Categories: Carrots, Seasonal, Vegetables, Winter

 
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Ingredients
  • 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
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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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