I love these carrots. The roasting brings out a wonderful sweetness and the dill adds a great addition.
|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|
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.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved