Categories: Barefoot Contessa, Carrots, Side Dish
Ingredients
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
Directions
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Preheat the oven to 400 degrees F.
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If the carrots are thick, cut them in half lengthwise; if not, leave whole.
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Slice the carrots diagonally in 1 1/2-inch-thick slices.
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(The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
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Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
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Toss the carrots with minced dill or parsley, season to taste, and serve.