Servings: 6 servings
Total Time: 30 minutes
- 12 large carrots, peeled and ends trimmed
- 2 Tbsp olive oil
- to taste salt and pepper
- 2 Tbsp fresh dill or parsley, chopped
Preheat oven to 400°F. Cut carrots into halves or quarters, if desired. Toss carrots with oil, salt and pepper and place on a sheet pan in one even layer. Roast for 20 minutes, or until brown and tender. Remove from oven and toss with dill or parsley.
106 calories; 5.2 g fat; 0.7 g saturated fat; 0 mg cholesterol; 125.7 mg sodium; 15 g carbohydrate; 4.5 g fiber; 6.8 g sugar; 1.7 g protein