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Roasted Carrots with Parsley and Thyme

March 2, 2011

I love to find these organic fresh carrots at the local fruit and vegetable market, so many different things to do with them.  This recipe celebrates the bitter and the sweet for this spring side dish.  The herbs will take the edge off the sweetness, yet enhance the full flavor of the carrots simultaneously.

Roasted Carrots with Parsley and Thyme

Ingredients

  • 1 Bunch of Fresh Carrots
  • 3 T. Olive Oil
  • Salt
  • Freshly Ground Pepper
  • 1 t. Fresh Thyme Leaves (chopped)
  • 1 t. Fresh Oregano Leaves (chopped)
  • 3 T. Fresh Parsley Leaves (chopped)

Preparation

  1. Preheat oven to 400 degrees
  2. Toss the carrots in a large baking dish with the oil, salt, pepper, thyme and oregano
  3. Spread them out in the baking dish in one layer; cover with foil and roast for 30 minutes
  4. Uncover; turn the heat down to 375 degrees and roast for an addl. 10-15 minutes until tender
  5. Add the parsley and addl. salt and pepper to taste
  6. Serve immediately

(Serves 4)

Recipe from www.nytimes.com

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