Roasted Carrots
by Irene Vlach
4 Servings
Ingredients
- 2 lbs Carotte, Peeled, quartered, 2" length
- poivre
- 1 tsp thym, frais
- 1/2 tsp origan
- 3 Tbsp persil, chopped
Instructions
400 F.
Oil a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in
a large bowl, toss with 3 Tbsp olive oil, pepper,
Spread in an even layer in the baking dish. Cover with foil and bake 30'. Uncover, turn the heat down to 375 and return to the oven for 10-15' more, until tender. Add parsley. Serve hot or at room temperature.
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