Roasted Carrots

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Roasted Carrots (serves 6)

 

12 carrots

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh dill or flat-leaf parsley

 

 

 

Preheat the oven to 400 degrees.

 

If the carrots are thick, cut them in half lengthwise;

if not, leave them whole. Slice the carrots diagonally

into 1 1/2-inch-thick slices. (The carrots will get

smaller while cooking, so make the slices big.) Toss

them in a bowl with the olive oil, salt, and pepper.

Place on a baking sheet in one layer and roast in the

oven for 20 minutes.

 

Toss the carrots with minced dill or parsley, season

to taste, and serve.

 

Source: Barefoot Contessa - Ina Garten

 

 

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