Wednesday, January 13, 2010

Roasted Carrots

Roasting really brings out the flavor of vegetables, and it couldn’t be any easier to prepare! It’s a simple toss with olive oil, salt, and pepper before going into a hot oven. The trick is to keep the carrot pieces similar in size so that they cook evenly. A tasty and simple side dish!

Roasted Carrots, Barefoot Contessa

12 carrots
3 tablespoons good olive oil
1 ¼ teaspoons kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 ½-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 the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

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