Roasted Carrots
Yield: Serves 6 (serving size: about 5 carrot slices) 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. 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. Nutritional Information Calories per serving: 92 Fat per serving: 3.7g Saturated fat per serving: 0.5g Monounsaturated fat per serving: 2.5g Polyunsaturated fat per serving: 0.5g Protein per serving: 1.4g Carbohydrates per serving: 14.6g Fiber per serving: 4.3g Cholesterol per serving: 0.0mg Iron per serving: 0.5mg Sodium per serving: 264m...