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Roasted Carrots with Parsley, Oregano and Thyme

INGREDIENTS 1 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 2 tablespoons extra virgin olive oil Salt freshly ground pepper 3 teaspoon fresh thyme leaves, chopped 1 teaspoon oregano 2 tablespoons finely chopped flat-leaf parsley   PREPARATION Preheat the oven to 400 degrees. Oil a cast […]