By Laura Leigh on June 24, 2003
Photo by Ruby15
Photo by Ruby15
"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."
Serving Size: 1 (195 g)
Servings Per Recipe: 4
"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."
"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."
"Laura, I didn't care for the way they shrunk. I'll stick to steamed carrots which taste delicious and look great. Dottie5"
"I didn't like how these turned out but it was entirely my fault. I made these with Recipe #26339 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."
"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!"
"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."
"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."
"What a great side this made with last nights dinner. I used one extra carrot more than I usually do for 3 of us and was left wishing I had done more but what I did just covered the tray. It wasn't until we were eating that I realized I forgot to put the parsley in the dish. Thank you Laura Leigh for a lovely side dish, made for Name that Ingredient tag game."
"I made these for our Thanksgiving dinner. I had such high hopes. I was making Recipe #509398 at the same time, only at a slightly higher temp (425*). Even at a higher temp than recommended, the carrots were not even close to being "roasted"... not even after 35 minutes. I used baby carrots and sliced them in half length-wise. I figured they would be done at the same time as the sprouts, unfortunately they were not. I think your temp needs to be higher and the roasting time extended. (Made for "Name That Ingredient" tag)"
"This was served along with meatloaf in our house tonight--I had a huge bag of baby carrots from Costco that I needed to use up. I ended up roasting the carrots for 35 minutes as I wanted them to be really tender. Admittedly, the carrots weren't very pretty when I took them out of the oven but what was lost on looks was more than made up by the great taste. This is an excellent alternative to plain old boiling or steaming carrots. I will make this again--thanks for posting!"
"We will never eat boiled carrots again! This is such a simple and delicious way to make carrots... they baked right along side our main course and turned out beautifully. Thanks for posting this keeper! :)"
"Fantastic! I do believe slicing whole carrots as described gives a better result than using baby carrots. Even my carrot-hating children ate these. Forgot the parsley, so I'd consider it optional. Thanks for sharing the recipe!"
"I can not say enough wonderful things about these carrots! They are savory and slightly sweet. My kids and husband request this often, and it's so easy to make. I usually make 2 bags of the baby carrots for my family of 5."
"Made this according to recipe posted. What got me to try it in the first place was that it did NOT have any sugary additives. I'm planning on making it again for Thanksgiving for sure and will be making it often as a "new" side dish. Simple to make and tasty to boot! Thanks!"
"I made these this morning for dinner this evening and they were pretty good. Thanks for sharing."
"I liked these. I used baby carrots and had to cook them for 45 minutes. The flavor was nice and light. I did use extra salt though because it tasted almost too light on seasoning. But they were pretty yummy. I tripled the recipe to use as a side dish for 20 people. Thank you for an easy recipe."
"The best way to cook carrots. I made the recipe as directed. I will be making this again."
"Roasted carrots... they are what they are... and these were as good as any. Thanks!"
"Really tasty recipe!! I used baby carrots, season salt instead of regular salt and I added the dill since I had no parsley and it was a good combination of flavours. I ended up leaving it in the oven for about 35 minutes (my oven is rather quirky). Thanks for sharing, Laura Leigh!"
"DH brought in a dozen nice little carrots from the garden, -- just the right size. Followed directions and had a lovely, sweet side. Love roast veggies anyway -- will do this often -- sometimes on the grill ! Thanks for posting, Laura Leigh !"