Roasted Carrots
2 Points, Weight Watchers
Ingredients
Olive oil spray
2 pounds carrots, peeled and cut into 1/2-inch pieces on an angle (6 heaping cups)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme leaves
ΒΌ cup chopped fresh Italian parsley, plus more for garnish
3 garlic cloves, minced
2 teaspoons kosher salt
Freshly ground black pepper, to taste
Directions
Preheat oven to 400F. Spray a large sheet pan with oil.
In a large bowl, toss the carrots with the olive oil.
Add the herbs, garlic, salt and pepper to taste and toss to evenly coat.
Spread the carrots in an even layer on the prepared sheet pan and roast in the oven for 35 to 38 minutes, tossing every 10 minutes, until the carrots are browned on the edges and tender.
Transfer to a serving platter and garnish with fresh parsley.
Nutrition
Serving: 2 /3 cup, Calories: 106 kcal, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 480 mg, Fiber: 4.5 g, Sugar: 7 g