Wednesday, July 26, 2006
Roasted Carrots

Print a PDF of this recipe here.

12 carrots
2 T good olive oil
1-1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 T minced fresh dill or parsley

Preheat the oven to 400. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice 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 lightly browned and tender. Toss the carrots with minced dill or parsley, season to taste and serve.

Yields 6 servings

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