I am a carrot top. I’ve never understood where that phrase came from, as the tops of carrots are green, but I’ve been called a carrot top enough times in my life where I’ve given up the argument. The carrots I used for this recipe make this accusation even more absurd. The vibrant purple color would look anything but natural on a human being. This is a great side dish to accompany your meal. It is nutrient dense, and flavorful.
- 5 medium carrots
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- Pre-Heat the oven to 400 F (200 C)
- Cut the carrots lengthwise into 4-6 pieces. Add all ingredients to an ovenproof container and toss to coat all the ingredients in olive oil.
- Bake for 20-25 minutes.
This dish is high in Vitamin A, Vitamin K Protein 1.2 g | Carbs 12.0 g | Fat 7.1 g | Fiber 4.5 g