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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Carrots with Herbs
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 116
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 292 mg
What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 116
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 292 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
- Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
