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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.

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ebbtide January 11, 2010

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.

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Leslie Autumn October 03, 2010

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

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Dottie5 August 15, 2003

Let me tell you, these are the best carrots you will ever eat. This is simplicity at its best. I also have to say, if your carrots did not shrink and did not turn golden to dark brown around the edges, then you haven't roasted them long enough! This is what gives them such a fantastic flavor along with tossing with fresh dill right before serving. If you think you don't like dill, then you haven't tried FRESH dill tossed onto carrots like these. Amazing. I used a good coarse grained sea salt, extra virgin olive oil, and freshly cracked black pepper. I wanted to roast these along with my chicken so I ended up roasting these for 1 hour at 350 degrees. The result was carmelized goodness, tender outside, with a slight bite on the inside. Superb! Thank you for a recipe I will make again and again! PS DO NOT USE BABY CARROTS- those things are disgusting, seriously, google baby carrots and find out why their flavor is SO inferior!

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shimmerchk November 24, 2014

I didn't like how these turned out but it was entirely my fault. I made these with Cheddar Bar-B-Q Chicken Breasts!!! and crescent rolls. I had the oven set at 375 because of the rolls, which is 25 degrees too low for this recipe. The carrots turned out still too firm, even after 40 or more minutes, because I think they really need the higher heat. I also found these a bit peppery but I can't discount the possibility that I added too much pepper myself. Because I love just being able to throw things in the oven in the winter instead of minding the stove, I will try this recipe again at the proper temperature.

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evewitch February 27, 2011

Great - next time I'll use a little less olive oil. I baked 20 minutes covered in foil, and then 20 minutes uncovered and they were a good texture. Thanks!

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Buzymomof3 December 27, 2009

Fabulous! I didn't add the parsley/dill and they were simply tasty!

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Cook4_6 January 28, 2015

You get the honor of being my first comment posted on a recipe after coming here for years. I couldn't understand how carrots with just olive oil, salt, and pepper could be tasty, but I went ahead and made them tonight (using fresh whole carrots cut up, not baby carrots), and my husband and I were amazed at how delicious roasted carrots could be. Live and learn! Still learning after cooking for 40 years!

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pamroth@cox.net January 08, 2015

This is my new favorite way to eat carrots! I prepared the dish as written, except I skipped the dill/parsley because I didn't have any fresh on hand. I like my carrots to be slightly firm and it took 30 minutes at 400 degrees to get them to that stage of doneness.

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Tunnia April 16, 2014

I liked them & my husband said, "they're pretty good". That confirms that these can be a repeat in my house. Nice and easy. I forgot the parsley, but don't think it was needed. I'll use less salt next time (mine wasn't kosher) and less olive oil.

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Bake Em N Take Em January 15, 2014
Roasted Carrots