Ingredients
Scale
- 10–12 Large carrots
- 3 tablespoons of extra virgin olive oil
- Salt and pepper
- Dried or fresh dill
Instructions
- Preheat oven to 400F
- Peel carrots
- Dice on a diagonal about 1 inch slices
- Carrots will shrink while cooking so cut large slices
- Toss in a bowl with olive oil, heavily salt and lightly pepper
- Evenly spread onto baking sheet or pan
- Roast for 20-25 min of until tender and lightly browned
- Toss with dill to taste just before serving
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1
- Calories: 164
- Sugar: 8.5g
- Sodium: 714.5mg
- Fat: 10.9g
- Carbohydrates: 17.3g
- Protein: 1.7g
- Cholesterol: 0mg