{"id":1114,"date":"2018-02-03T11:56:11","date_gmt":"2018-02-03T19:56:11","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1114"},"modified":"2023-10-24T16:02:56","modified_gmt":"2023-10-24T16:02:56","slug":"roasted-carrots-with-parsley-and-thyme","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/02\/03\/roasted-carrots-with-parsley-and-thyme\/","title":{"rendered":"Roasted Carrots with Parsley and Thyme"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Martha Shulman \/ NY Times<\/h6>\n<p>This dish is inspired by a roasted carrot antipasto from Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">lb carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS extra virgin olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp fresh thyme leaves, chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp oregano<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS finely chopped flat-leaf parsley<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nP<\/strong>reheat oven to 400\u00b0F.<\/p>\n<p>Oil a sheet pan or a baking dish large enough to fit all of the <strong>carrots<\/strong> in a single layer. Place the <strong>carrots<\/strong> in a large bowl, and toss with the <strong>olive oil, salt, pepper, thyme<\/strong> and <strong>oregano.<\/strong><br \/>\nSpread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the <strong>carrots<\/strong> are not yet tender, turn the heat down to 375\u00b0F and return to the oven for 10 to 15 more minutes until tender. Add the <strong>parsley,<\/strong> stir gently, and taste and adjust <strong>salt<\/strong> and <strong>pepper.<\/strong> Serve hot, warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Martha Shulman \/ NY Times This dish is inspired by a roasted carrot antipasto from Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots. 2lb carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3TBS extra virgin olive oil salt freshly ground black pepper 1tsp fresh thyme leaves, chopped&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/02\/03\/roasted-carrots-with-parsley-and-thyme\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2423,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[68,245],"class_list":["post-1114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-carrots","tag-vegetables"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/CarrotsRoasted.jpg?fit=675%2C469&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1114"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1114\/revisions"}],"predecessor-version":[{"id":53016,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1114\/revisions\/53016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2423"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}