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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
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.