Roasted Carrots
Ingredients
The carrots
-
2
pounds
spring carrots
-
2
tablespoons
olive oil
-
1
tablespoon
fresh rosemary
-
1
tablespoon
minced fresh thyme
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Optional yogurt sauce
-
¾
cup
whole milk yogurt
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
lemon juice
-
1
tablespoon
minced fresh dill
-
1
clove
minced garlic
-
¼
teaspoon
salt
-
1
pinch
red chili flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, add the carrots and drizzle with olive oil.
- Add rosemary, thyme, salt, and pepper, then toss to coat the carrots.
- Arrange the carrots in a single layer on the prepared baking sheet.
- Roast the carrots for about 20 to 30 minutes until they are fork-tender and browned.
- Season to taste and serve with the optional yogurt sauce if desired.
Nutrition Facts (estimated)
Servings
6
Calories
105
Total fat
5g
Total carbohydrates
15g
Total protein
1g
Sodium
105mg
Cholesterol
0mg
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