Roasted Carrots

Laura Leigh's Note:

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 12 carrots
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh dill or 2 tablespoons parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
4. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and serve.

Reviews

[ebbtide]

We enjoyed these so much tonight. I used the baby carrots and cooked for about 25 minutes. A nice alternative to the usual sweetness of most carrot recipes.

[Leslie Autumn]

Loved this so much, we used carrots straight from the garden so them of them were skinny and varied in size. Delicious. I fully agree I will never do boiled carrots again, or carrots covered in glaze. These tasted fresh and delicous and still like carrots, I liked the texture a lot.

[Dottie5]

Laura, I didn't care for the way they shrunk. I'll stick to steamed carrots which taste delicious and look great. Dottie5