The Barefoot Contessa Cookbook
Ingredients
12 carrots
3 T good olive oil
1 1/4 t. kosher salt
1/2 t. freshly ground black pepper
2 T. minced fresh dill or parsley
Preheat oven to 400 degrees.
If 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 oven for 20 mins. or until browned and tender.
Toss carrots with minced dill or parsley, season to taste, and serve.
1 comment:
SOOOO good I have made them twice, once to meet a craving. I am not a big fan of cooked carrots either. I didn't have dill or parsley and they still were great.
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