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Thursday, February 2, 2012

Recipe of the Week: Roasted Carrots


Roasted Carrots

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time:
10 min
Inactive Prep Time:
10 min
Cook Time:
20 min
Level:
Easy
Serves:
6 servings

Ingredients

  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
Serves 6: Calories:110; Total Fat: 7 grams; Saturated Fat:1 gram; Protein: 1 gram; Total carbohydrates:12 grams; Sugar: 6 grams; Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 484 milligrams

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