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Roasted Carrots


Roasted Carrots
  • 10 carrots
  • 3 tablespoons olive oil
  • 1¼ teaspoons kosher salt
  • ½ teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh or dried dill or parsley
  1. Preheat the oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1½-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.
  3. Toss the carrots with minced dill or parsley, season to taste, and serve.
  4. You can also toss in your Beets and Potatoes.

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