Baked carrots with herbs
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 116, total fat 7 G., saturated fats 1 G., proteins 1 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 292 mg, sugar 5 G.
Calories 116, total fat 7 G., saturated fats 1 G., proteins 1 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 292 mg, sugar 5 G.
A simple carrot can easily become a standalone side dish, even for a holiday table. The key is to prepare it correctly. To ensure an attractive presentation, carrots should be roughly the same size and not too thick, as they will be roasted whole, even with the tops still attached. A selection of fresh aromatic herbs, such as parsley, sage, rosemary, and thyme, will add a unique flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg. carrots with tops
- 1/4 cup olive oil
- 2 fresh sprigs of rosemary
- 2 fresh sprigs of sage
- 2 fresh sprigs of thyme
- 2 tbsp chopped fresh parsley
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Peel the carrots and trim the tops, leaving 1 cm of stems. Place the carrots on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Top with rosemary, sage, and thyme.
- Bring the ends of the foil together, fold them over, and crimp to form a tight bundle. Place it on a baking sheet and roast until the carrots are tender, 35-40 minutes. Carefully open the bundle and transfer the carrots, along with any accumulated juices, to a serving platter. Sprinkle with parsley and a pinch of salt.
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