+
0 (0)

Category: Vegetables

Roasted carrots

Roasted carrots
Los Angeles Times

My neighbor Robert, who shops only at farmers markets for his fruit and vegetables, is one of the best home cooks I know. He's never been a recipe sort of a guy, instead improvising in his tiny Santa Monica kitchen ... Read more

Total time: 30 minutes | Serves 6 to 8
Note: From Maryann Carpenter of Coastal Organics. Always buy carrots with the green tops attached to ensure freshness, she says. If available, use a variety of colors. And if you prefer, use chopped fresh dill instead of parsley.
  • 24 young (about 6-inch long) carrots
  • 6 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped parsley

Step 1Heat the oven to 400 degrees. Wash and trim the carrots. Peeling is optional. If the carrots are baby size, leave them whole. Cut larger carrots into chunks or thick slices (carrots shrink when cooking).

Step 2On a foil-lined baking sheet, toss the carrots with the olive oil. Arrange the carrots in a single layer and sprinkle with salt and pepper.

Step 3Roast uncovered until tender when pierced with a knife, about 20 minutes (depending on the size of the pieces), shaking the pan occasionally to turn the carrots.

Step 4Sprinkle with the chopped parsley and serve.

Each of 8 servings:
106 calories; 1 gram protein; 14 grams carbohydrates; 4 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 104 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Cauliflower steaks with romesco sauce
Zucchini crumble
Braised leeks
Grilled eggplant with red and yellow peppers