Roasted Carrots

Roasted Carrots

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This is a very simple but extremely flavorful side dish which pairs well with any baked or roasted meat or poultry.

served with Lean Turkey Meatloaf Muffins and Roasted Fingerling Potatoes

Makes 2 servings                                                        2 WW pts / serving

4 carrots, peeled and cut diagonally into 1 inch pieces
1 Tbsp. olive oil
1/3 tsp. Kosher salt
Pinch of freshly ground black pepper
2 tsp. chopped parsley

1. Preheat the oven to 400 degrees F.
2. Put the carrots and olive oil in a bowl and toss to coat; Sprinkle with salt and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with the parsley and season to taste before serving.

Enjoy!