Roasted Herbed Carrots

Roasted Herbed Carrots
After spending the better part of a year cooking without any regard for fat or calories, I am slowing down. As much as I love bacon (isn’t everything better with bacon?), I’ve said farewell for now to my faithful friend. We’ll see each other again, I am sure … but for now, I need healthier recipes, and so does my family.

These carrots made their first appearance on Thanksgiving (yes, I broke the no new recipes rule, but this was was pretty simple). I had accidentally planned a bacon-licious menu of some of our favorite dishes (I swear, it wasn’t planned … ), and then realized that we needed something that wouldn’t add to clogged arteries.

As it turns out, my tossed together carrot dish, which bakes in the oven to develop the sweetness of the carrots, was a huge hit with children and adults alike.

Roasted Herbed Carrots
serves 8

4 cups sliced carrots, cut on a diagonal
1 tbsp olive oil
2 tbsp fresh thyme
2 tbsp fresh marjoram, loosely chopped

Preheat oven to 400 degrees.

In a large, deep oven-safe dish, combine all ingredients.

Cover and cook for one hour.


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