Tonight's Side Dish

[Guest guest]

This was tonights side dish. We had an early Sunday

dinner (4:15) and I made this for the side dish. It was

delicious. All these roasted vegetable dishes from The

Barefoot Contessa Cookbook are fabulous. The brussel

sprout one is my favorite but this one is good too. If

you had a bag of those small carrots, already peeled,

then it is a cinch.

 

* Exported from MasterCook *

 

Roasted Carrots

 

Recipe By : The Barefoot Contessa Cookbook by Ina

Garten, p. 149

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 carrots

3 tbsp good olive oil

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp fresh dill or parsley -- minced

 

Preheat oven to 400°F.

 

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

not, leave them whole. Slice the carrots diagonally into

1-1/2 " 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.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Risa's notes:

 

* I used the bags of small carrots, already peeled. I

used double the amount or slightly more.

 

** Instead of tossing them in a bowl, I put them in the

baking dish (with sides) that I'll use to roast them and

put the olive oil, salt and pepper in there. Toss and I

don't mess up another bowl.

 

RisaG