Monday, June 18, 2012

Roasted Carrots

At the farmer's market, I bought a big bunch of rainbow carrots - red, purple, orange, white - and then decided I should probably roast them. I used this recipe from Ina Garten but I used less olive oil than is called for, and I didn't even bother adding the dill. It was wonderful! I loved this preparation. I would make this again as an easy side dish.


Roasted Carrots
Barefoot Contessa

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon 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.

Servings: 6

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