Preheat the oven to 400 degrees.
Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer.
Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread 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 carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
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|Serving Size: 1 (940g)|
|Recipe Makes: Servings|
|Calories from Fat: 195 (36%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1208.3mg||42 %|
|Potassium 2974.7mg||78 %|
|Total Carbohydrate 88g||26 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 62g|
|Protein 8.8g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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