DELICIOUS!!! I Love carrots, so thanks so much for a reminder that I should cook them often, and roasting them is one of the most perfect ways to do so. I used baby carrotts (as a shortcut) and found the recipe worked great. Thank you!
These are absolutely excellent! Next time I'll use only about 1 Tbsp of olive oil since my pan (and carrots) were far too greasy. Other than that, since between the two of us, it completely dissapeared, I'll be doing this one again for sure!
A wonderful way to introduce carrots to anyone's diet. Quick, easy and so savory. This recipe is one of the best I have ever tried and I will be using it over and over again.
You would think this was like every other recipe for roasted carrots that you have seen but it is not! They were simply the best roasted carrots I have ever made and everyone gobbled them up oohing and ahhhing. A definite keeper!
Great carrot recipe! We did them on the bbq in a foil packet. Made exactly as written - used dried parsley.
These were great! My husband couldn't eat enough of them! I will definitely be making them again. Thanks.
The only change I made was to sprinkle with thyme, as it was a more suitable flavor to accompany my entree. Simply delicious.
WOW...these are fabulous! My family absolutely loved them. I didn't have kosher salt, but I sprinkled them with a little garlic salt. Baked them for 20-25 minutes and then sprinkled them with parsley flakes. (I'm not a fan of dill) Like others said, the darker carrots are kind of caramelized--not sure what makes them taste so yummy & sweet when no sugar was added. This recipe is definitely a keeper! :)
I'm not sure you could find a simpler side dish. Roasting really brings out the flavor of these carrots and they taste so much better than steamed. This will be a recipe I repeat often.
these were great! i used unsalted butter instead of olive oil, and a little dried dill and fresh thyme! very simple and very tasty! i also made it the night before and it reheated nicely for my thanksgiving dinner.