I stole this recipe for Roasted Carrots from Ina Garten from the food network. This recipe is so simple but tastes so good! I like to marinate the cut carrots in the oil and spices before roasting them, The original recipe calls for tossing the carrots with oil and spices just before roasting. Carrots are one of my favorite vegetables and I love roasting them.
Wash and peel 12 carrots.
Slice the carrots into 1 ½ inch thick slices.
Place carrots into a large plastic zipper baggie.
In a liquid measuring cup whisk together 3 tbsp olive oil, 1 ¼ tsp salt and ½ tsp freshly ground pepper.
Pour over carrots in baggie.
Place carrots in refrigerate and marinate 1 hour or overnight. Preheat oven to 400 F. Transfer to a sheet pan in 1 layer and toss with 2 tbsp minced fresh parsley.
Roast in oven for 20 minutes, until browned and tender.
Roasted Carrots
This recipe is so simple but tastes so good! Carrots are tossed with oil and seasonings and roasted until tender. A simple and tasty way to eat vegetables!
Ingredients
- 12 carrots
- 3 tbsp good olive oil
- 1 ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp minced fresh dill or parsley
Instructions
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Preheat oven to 400 F.
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If carrots are too 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 oven for 20 minutes, until browned and tender.
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Toss carrots with minced dill or parsley, season to taste and serve.
Recipe Notes
After cutting carrots place in a zipper storage bag, toss with oil, salt and pepper. Refrigerate until ready to cook, tossing carrots in bag to mix with marinade.