Roasted Carrots
Serving size: 6
Calories per serving: 122
Author: Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved Total Time: 40 min
Prep time:
Cook time:
Ingredients:
Cook time:
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 parsley
Directions:
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe/index.html
