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Ingredient
Roasted Carrots with Thyme, Oregano, and Parsley
Introduce
Chef :
RicardoRoasted Carrots with Thyme, Oregano, and Parsley
Many years ago in Tuscany I ordered an antipasto platter and among the delicacies on the plate I found roasted carrots with herbs. They were delicious. So whenever I find good carrots in a market I make them this way. I like changing the herbs once in a while.
Ingredient
Food ration :
6 servingsCooking time :
1 hour
2 pounds
carrots (any color)
2 tablespoon
olive oil
Dash
salt
1 teaspoon
dry thyme
1/2 teaspoon
dry oregano
3 tablespoon
chopped parsley
Cooking instructions
* Step 1
Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and parchment paper (for easy cleaning).
* Step 2
Peel, wash, and cut carrots lengthwise into angled wedges.
* Step 3
Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
* Step 4
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 17 minutes. Uncover and return to the oven for 15 more minutes until tender.
* Step 5
Place carrots in a bowl. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
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