Roast Carrots with Fresh Herbs


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Roast Carrots with Fresh Herbs
Recipe type: Roast Vegetables
  • 900 g carrots, peeled quartered lengthwise depending on the size, then into 5 cm lengths (see notes)
  • 3 tablespoons extra virgin olive oil
  • ½ tablespoon finely chopped fresh thyme leaves
  • ½ tablespoon finely chopped fresh oregano leaves
  • 3 tablespoons finely chopped flat-leaf parsley
  • salt and freshly ground black pepper, to taste
  1. Preheat the oven to 205°C. Oil a baking dish large enough to fit all of the carrots in a single layer.
  2. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  3. Spread in an even layer in the prepared baking dish. Cover with foil, and place in the oven for 30 minutes.
  4. Uncover, and if the carrots are not yet tender, turn the heat down to 190°C and return to the oven for 10 - 15 minutes more until tender.
  5. Add the parsley, stir gently, and adjust salt and pepper, to taste.
  6. Serve hot, warm or at room temperature.
If the carrots are large cut them into sixths - make sure that all of the pieces are of an equal size to ensure even cooking.
Nutrition Information
Serving size: 6 Calories: 124 Fat: 7g Saturated fat: 1g Unsaturated fat: 6g Carbohydrates: 15g Sugar: 7g Sodium: 131mg Fiber: 5g Protein: 2g

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