Recipe: Roasted carrots
Posted April 25, 2013
A.E. Finley YMCA Communications Director Nancy Cummings serves up this go-to side carrot dish that's high in taste and low in fat.
"I’m a nut for roasted veggies," Cumming said. "It just brings out the rich flavor and character of any root vegetable. You can use this recipe for onions, carrots, peppers, parsnips, zucchini or yellow squash. You name it."
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced thyme, rosemary or Herbs de Provence
Preheat the oven to 400 degrees. Cut the carrots in big chunks so they don't shrivel during cooking. Toss in a bowl with the olive oil and herbs. Cook 20 minutes, then turn the carrots. Cook another 20 minutes, or until browned and tender. This dish easily serves six.
Calories:110.Total Fat:7 grams.
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