1 to 1-1/2 pounds carrots (organic if possible), peeled and cut in half lengthwise
Zest of 1 small lemon
8 branches of fresh thyme
1 tablespoon whole allspice, lightly crushed
1 teaspoon coarse or kosher salt
1/4 teaspoon fresh ground black pepper
About 1/4 cup good-tasting extra-virgin olive oil
Place the carrots in a large shallow baking dish. Toss with the rest of the ingredients. Cover the dish with foil and seal the edges. Roast for one hour, or until the carrots are tender. Serve hot or at room temperature. Serves 4.
Per serving: 185 calories; 14 g fat (2 g saturated fat; 68 percent calories from fat); 16 g carbohydrates; 0 mg cholesterol; 533 mg sodium; 2 g protein; 5 g fiber.