Roasted Carrots with Thyme, Oregano, and Parsley

Name: Roasted Carrots with Thyme, Oregano, and Parsley
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds carrots (any color); 2 tablespoon olive oil; Dash salt; Ground red or black pepper; 1 teaspoon dry thyme; 1/2 teaspoon dry oregano; 3 tablespoon chopped parsley

Ricardo @tallcook

Manhattan, New York, United States

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.

#carrots #thyme #oregano #parsley #antipasto #appetizer #side #dish #Italian #easy #vegan #vegetarian

Ricardo @tallcook

Manhattan, New York, United States

#carrots #thyme #oregano #parsley #antipasto #appetizer #side #dish #Italian #easy #vegan #vegetarian

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Ingredients

1 hour

6 servings

2 poundscarrots (any color)
2 tablespoonolive oil
Dashsalt
Ground red or black pepper
1 teaspoondry thyme
1/2 teaspoondry oregano
3 tablespoonchopped parsley

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Steps

1 hour

1

Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and parchment paper (for easy cleaning).
2

Peel, wash, and cut carrots lengthwise into angled wedges.
3

Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
4

Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 15 minutes. Uncover and return to the oven for 15 more minutes until tender.
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.