Roasted Carrots & Herbs

I have my staple way of cooking carrots, which is wonderful. But every now and then, I feel like I need to spice things up a bit in life.  Being in such a mood the other night, I decided I wanted to prepare my side dish of carrots in an extravagant manner.  So, I limbered up my fingers and googled away.  I landed on this magnificent jewel of a recipe.  I hope you’ll enjoy.  We served this right up with Rock Salt Roast Chicken  & Roasted Green Beans and Spinach in Almond (or Peanut) Butter Vinaigrette a couple nights ago and boy was it yummy!

Roasted Carrots & Herbs

Reach For:
8-12 carrots, depending on your crowd
2-3 TBSP olive oil
1 ¼ tsp kosher salt
½ tsp ground pepper
2 TBPS dill

Slice carrots in half lengthwise and then cut those pieces in two.  Place in a baking dish and coat with olive oil, salt, and pepper.  Bake for 20-30 minutes until browned and tender. Sprinkle with dill and enjoy!

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Recipe Source:
Food Network: Ina Garten

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