Oven Roasted Carrots With Thyme
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Servings 7 servings
Calories 107kcal
1 Large mixing bowl
1 Peeler
1 Cutting Board
1 Chef or chopping knife
1 Oven
- 2 lbs Carrots, peeled and cut batonnet style (¼" x ¼" x 2") Alternatively you can buy a bag of pre-cut baby carrots
- 3 tbsp Extra virgin olive oil
- 1 tsp Thyme leaves, fresh and chopped
- ½ tsp Oregano
- ¼ tsp Salt
- Freshly ground pepper
Preheat the oven to 400°.
Lightly oil a sheet pan or a casserole dish large enough to fit all the carrots in a single layer. In a large bowl, toss the carrots, oil, salt, pepper, thyme, and oregano until the carrots are evenly coated.
Spread in an even layer in the prepared vessel and cover with foil. Place in the oven for 30 minutes.
Uncover and test tenderness. If more time is needed, remove the foil and turn the heat down to 375° for 10 to 15 more minutes
Calories: 107kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 173mg | Potassium: 418mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21667IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.4mg | Vitamin B6: 0.2mg | Vitamin C: 8mg | Vitamin E: 2mg | Vitamin K: 22µg | Calcium: 46mg | Copper: 0.1mg | Folate: 25µg | Iron: 1mg | Manganese: 0.2mg | Magnesium: 16mg | Phosphorus: 46mg | Selenium: 0.1µg | Zinc: 0.3mg
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