Roasted Carrots with Herbs
11/17/17
WRITTEN BY: Brooke Wheeler
PHOTOGRAPHY: Brooke Wheeler

The following recipe is part of a complete Thanksgiving menu, featured here. This recipe would be a terrific compliment to your holiday feast, or any time of the year.

These Roasted Carrots with Herbs are fantastic and make an excellent side dish to any meal!

INGREDIENTS

  • 12 whole carrots
  • ¼ cup olive oil
  • 2 tablespoons  fresh thyme, dill or parsley
  • Salt & pepper, to taste

PREPARATION

  1. Preheat oven to 400 degrees F.
  2. Thoroughly wash carrots. You can peel your carrots or leave them as is.
  3. To ensure even cooking, cut the larger carrots in half lengthwise.
  4. Drizzle the carrots with olive oil and toss to coat them.
  5. Sprinkle with fresh thyme, dill or parsley, and salt & pepper to taste.
  6. Arrange carrots in a single layer on a baking sheet and bake for 30-40 minutes.

 


Makes 6 servings

1 serving: 130 calories, 9.6g total fat, 1.1g protein, 11.7g carbohydrates, 3.4g fiber, 5.5g sugar, 0mg cholesterol, 84mg sodium

Brooke Wheeler

Brooke lives in the heart of the Midwest where, along with her husband, they raise their 3 children (two boys and a girl). Her 10 year old son was diagnosed with type 1 diabetes when he was just 21 months old. His diagnosis, and the desire to make an imprint on the diabetic community, ultimately led to the creation of her recipe blog, Finger Prickin' Good (fingerprickingood.com), where she shares kid-approved and diabetic-friendly recipes.