Roasted Carrots | Recipe Cart
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley a
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Cooking tools:
- Oven
- Baking sheet
- Baking dish
- Mixing bowl
- Aluminum foil
- Spoon
Ingredients
- 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
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