Serves : 6 Prep time: 10 minutes
Cook time: about 40 minutes Recipe by: Martha Rose Shulman
“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 and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.” – Martha Rose Shulman
Ingredients:
2 lbs carrots, peeled cut in half and then cut lengthwise (if using small carrots they can just be peeled)
3 tbsp olive oil plus more to oil baking dish
dash of salt
fresh ground black pepper to taste
1 tsp fresh thyme leaves chopped or ground thyme
½ tsp fresh oregano chopped or dried oregano
3 tbsp fresh parsley chopped or dried parsley
Directions:
1) Preheat oven to 400 and oil baking sheet or pan large enough to fit all carrots in a single layer. To save on clean up time line your baking sheet or pan with foil then oil.
2) Place carrots in a large bowl and toss with olive oil, salt, pepper, thyme, and oregano. Spread carrot mixture in even layer in prepared pan or dish. Cover with foil and place in oven for 30 minutes. If after 30 minutes carrots are not quite tender reduce the oven temp to 375, remove foil and bake for an additional 10-15 minutes until tender.
3) When carrots are tender remove from oven and add parsley. Salt and pepper to taste.
4) Serve hot, warm, or at room temp and enjoy! This dish will keep for 4-6 days in the fridge.