|5 min||30 min||4|
|454 gm||Carrots (colourful heirloom carrots, cut into long thin pieces)|
|1 tbsp||Olive oil|
|1 tbsp||Olive oil (for topping)|
|1 tbsp||Parsley, fresh (minced, for topping)|
|1/4 cup||Walnuts (crushed, for topping)|
1. Preheat oven to 400°F.
2. Cut the stems off the carrots, leaving about 1 inch of green on top. Slice each carrot into two equal halves, lengthwise.
3. Brush with 1 tbsp oil and lay out on a baking sheet. Sprinkle lightly with salt.
4. Bake for aprpximately 25-30 minutes. (more for thicker carrots, less for thinner ones).
5. Meanwhile, in a small bowl, mix fresh parsley and 1 tbsp oil. When carrots are finished baking, put them on a serving dish in a straight line, and drizzle one line of herb oil across the middle, and sprinkle with crushed walnuts. (this step is optional)
are a good source of beta carotene, fiber, vitamin K1, potassium and antioxidants. They have been linked to improved eye health and may help lower cholesterol