Preheat oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise, if not , leave whole. Slice the carrots diagonally in 1 1/2 inch thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with miced parsley, season to taste, and serve.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 326.7mg||11 %|
|Potassium 394.4mg||10 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.3g|
|Protein 1.2g||2 %|
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Calories per serving: 65
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