Roasted Carrots with Fresh Thyme
Sweet, smoky and herby, this side dish is easy to make, healthy, and a crowd pleaser. It pair well with any protein and will keep in the fridge for 4-5 days. Carrots are an excellent source of beta carotene, fiber, vitamin K1, and potassium and they may help with weight loss, lower cholesterol, improve eye health and reduce cancer risk.
Makes: 6 servings
Time to cook: 60 minutes
Ingredients
- 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
Cooking Instructions
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Advance preparation: These will keep for four to five days in the refrigerator.
Nutrition per serving
124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 373 milligrams sodium; 450 milligrams potassium; 540 mcg vitamin A (60% of RDI).
Recipe: Martha Rose Shulman, NY Times Cooking
