Roasted Carrots

Name: Roasted Carrots
Yield: 6 servings
Ingredients: 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

Easy · 5 ingredients — shared from Reciquest

6 servings · Easy

Ingredients

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

Instructions

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.

Tags: pepperplate-import

View on Reciquest