107 Reviews

Great recipe! Simple and easy to prepare. Used sliced baby carrots and a tablespoon of dried dill. Thank you.

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countrylife April 21, 2009

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.

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Scoutie March 27, 2009

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.

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Shabby Sign Shoppe March 14, 2009

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

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ferryal January 13, 2009

easy and yummy

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gandafinley January 08, 2009

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!

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*Parsley* December 18, 2008

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!!!

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Abby Girl December 17, 2008

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.

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Sky Hostess December 17, 2008

I love the natural sweet taste of roasted carrots. I made these using dried parsley and roasted them for a bit longer to get them softer. They were delicious. Thanks for the recipe!

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JuliJ December 17, 2008
Roasted Carrots