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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on . Sometimes I leave out the dill/parsley. Ingredients:
12 carrots |
3 tablespoons olive oil |
1 1/4 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons minced fresh dill or 2 tablespoons parsley |
Directions:
1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
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 1 layer and roast in the oven for 20 minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and serve.
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