From Barefoot Contessa.
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- 8 whole(s) carrots peeled
- 2 tablespoon(s) olive oil
- 3/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) black pepper
- 1 tablespoon(s) fresh dill or parsley minced (optional)
- 1. Preheat oven to 400.
- 2. If the carrots are thick, cut them in half lengthwise. If not, leave them whole. Slice them diagonally into 1 1/2 inch thick slices. Make them big. They will shrink while cooking.
- 3. Toss them on a rimmed baking sheet with the olive oil, salt, pepper (omit for KIDS). Arrange in a single layer and roast for 20 minutes.
- 4. For KIDS: Put aside their portions. Then toss with the minced herbs if using.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Roasted Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables