Makes 2 servings
- 4 large carrots cut in half length wise and then cut into 4 pieces
- 1 tsp. canola oil or olive oil
- ½ tsp. dill or more to taste
- ¼ tsp. pepper
- ⅛ tsp. salt
Preheat oven to 400°F.
Cut carrots in half lengthwise, then cut each half into 4 pieces and place in a bowl. Drizzle with oil and sprinkle with salt, pepper and dill and toss. Pour carrots onto a roasting pan and roast for about 40 minutes or until they reached the desired tenderness.
Nutrition analysis per serving: 80 calories, 2.5 g fat, 1 g protein, 14 g carbohydrate, 4 g fiber, 250 mg sodium
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