these were awesome!! i love any veggie roasted! i used baby carrots and left them whole. my oven was pretty full, so it took a little longer for the bigger ones to cook. this is my new favorite carrot recipe! the carrots don't end up all mushy. thanks for the keeper, laura!
Great recipe! Simple and easy to prepare. Used sliced baby carrots and a tablespoon of dried dill. Thank you.
Excellent! Even those who do not like carrots, loved these. Like others, I also used baby carrots and reduced the salt. I didn't have any dill, so used fresh parsley. These were wonderful. Thanks so much for posting, Laura.
These are so yummy! Don't need alot of salt, I think about 3/4 teaspoons would be plenty. I used baby carrots sliced in half lengthwise and a liberal amount of dill.
This is an Awesome recipe. Used baby carrots, added 1/2 tsp. of Garlic powder & Herbs of Provence, roasted for 25 min. Next time I am doubling the recipe to use leftovers as snacks. Thank you for sharing. Ferryal
easy and yummy
I made this with baby carrots. It's a nice simple way to make carrots. The flavor is sweet and pleasant. I chose the parsley, but I'll also make this with the dill sometime. Thanx!
Roasting bring out the natural sweetness of carrots. I am not big on oil, so I only use just enough to coat the veggies. Sometimes, for an extra omph, I add parsnips. Devine!!!
A great and simple way to have a healthy and delicious side dish. I love carrots! I just used the olive oil (I always use only half the oil for Ina's recipes) and then salt and pepper. Roasted for about 30 minutes and they came out perfect. It's kind of rustic looking dish - I like the way they look when they are done cooking.