8 whole unpeeled carrots, split length-ways into quarters
2 tbsp. olive oil
1 tsp. sea salt
1/4 tsp. ground black pepper
OPTIONAL- honey, balsamic vinegar, herbs/spices
fresh thyme and rosemary
Instructions
Preheat oven to 400°F. Cover a sheet pan with a
silpat or aluminum foil. Drizzle olive oil over
carrots on the sheet pan. Season with kosher salt
and ground black pepper. Toss carrots until evenly
coated with oil and seasonings.
Arrange carrots on the sheet pan. Add optional
ingredients, then toss fresh thyme leaves and
rosemary sprigs over carrots.
Roast in oven for 40 minutes, or until golden and
tender.
Serving
Suggestions
Per serving (8 pieces)- approx. 150 calories
Originally Submitted
9/22/2013
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