Roasted Sliced Carrots
Servings: 6 people
Calories: 110kcal
Using a combination of heirloom carrots, these Roasted Sliced Carrots are not only simple and delicious, but also quite an impressive side dish to serve with any dinner - they're even special enough for a holiday side! The rule that simple is best certainly applies here because these carrots are prepared with common pantry ingredients only!
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Ingredients
- 1 pound carrots, skin on, cleaned very well with a vegetable brush, cut into 1/2 inch rounds
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 400 degrees F.
- Add all ingredients to a large mixing bowl and toss well to coat. Be sure that every single piece of carrot is completely coated. (If you are preparing different carrot colours, toss them and bake them separately and combine them into one serving dish when ready to serve.)
- Empty the contents of the bowl onto a half sheet pan/baking sheet. Take the time to stand each piece of carrot on its cut end. Keep them separated, and do not let them touch the sides of the baking sheet.
- Bake for 20 minutes. Remove from the oven. Flip each piece of carrot over so that the other cut side is facing down. Bake for 20 more minutes.
- Remove from oven. Garnish and serve.
Nutrition
Calories: 110kcal | Carbohydrates: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12085IU | Vitamin C: 5.1mg | Calcium: 24mg | Iron: 0.4mg