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Roasted Carrots*
Ingredients
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1 pound carrots, about 8-10 medium carrots, peeled
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1 tablespoon extra virgin olive oil
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Salt and ground black pepper, as desired
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1 tablespoon fresh Italian parsley, chopped
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*Meets GI guidelines.
Preparation
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Preheat oven to 375F and line a baking sheet with parchment paper.
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Because of the tapered shape of carrots, first cut them in half to get the wider top and narrower bottom. Then to ensure even cooking cut the halves lengthwise into 1/2-inch thick sticks.
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Set carrots onto the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, as desired. Spread out into a single layer. Roast about 25 minutes or until fork tender.
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Transfer to serving dish and garnish with fresh parsley.
