Roasted Carrots

There are a few vegetables that I always keep in my fridge, one of which is carrots.  I love eating them raw with homemade hummus, but I also love them cooked.  This is my new favorite way to eat cooked carrots.

First peel and cut the carrots into bite-sized pieces on the bias.  Toss them in a bowl with olive oil, dried dill, salt and pepper.

Place them on a sheet pan and put it in the oven to get them on the road to deliciousness.

Here they are just out of the oven.  You can see they’ve caramelized and gotten nice and soft.

These carrots deserve a close-up shot.  They turn out juicy and the balance of sweet-to-salty is just perfect!  Enjoy with any type of meat and starch of your choice.

Roasted Carrots

From Ina Garten

12 carrots

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons 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.

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2 thoughts on “Roasted Carrots

  1. i will have to try this one! thx for sharing, karen! ev and the kids are growing carrots this year. we also have a huge artichoke plant that has been bearing a lot of fruit! yummy, but, it’s HUGE!! :)

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