Roasted Carrots
By Martha Rose Shulman · cooking.nytimes.com
35 min6 servings
Tender roasted carrot segments tossed with olive oil, herbs, and finished with fresh parsley.
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| prepPreheat oven to 400°F / 200°C | ||||
| 900 g carrots, peeled, cut into 2-inch segments, quartered or sixths lengthwise | Toss carrots with oil & seasonings | Roast covered 400°F / 200°C, 20–30 min | Uncover, roast 375°F / 190°C, 5–10 min until tender | Stir in parsley, adjust seasoning |
| 1 teaspoon fresh thyme leaves, chopped | ||||
| 45 ml extra virgin olive oil | ||||
| Salt | ||||
| Freshly ground pepper | ||||
| ½ teaspoon dried oregano | ||||
| 3 tablespoons finely chopped flat-leaf parsley | ||||
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