Roasted Carrots

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Roasted Carrots

 

12 carrots

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh dill or parsley

 

1. Preheat the oven to 400 degrees.

2. If the carrots are thick, cut them in half lengthwise; if not, leave

whole.

3. Slice the carrots diagonally in 1 1/2-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.

4. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes,

until browned and tender.

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

Yields 6 servings.