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Chapter:Vegetable Recipes
Recipe:Roasted Carrots
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Roasted Carrots
12 carrots (1 lb)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave 
3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
4. (The carrots will shrink while cooking so make the slices big.) Toss 
   them in a bowl with the olive oil, salt, and pepper.
5. Transfer to a sheet pan in one layer and roast in the oven for 20 to 30
   minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and 

From Ina Garten/Barefoot Contessa on
Laura Leigh posted to
Mama's Kitchen (Hope)