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
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!
Food Network: Ina Garten