This is one of our all-time favorite side dishes. Rarely any leftovers because we all (even M and B) have extra helpings! It's easy, colorful, healthy and ideal to enjoy all fall and winter long with almost anything. The carrots begin to caramelize and sweeten, and are just tender. Delicious. But you can really never go wrong with Barefoot Contessa.
12 Carrots
3 Tbsp. good olive oil (NOT extra virgin)
1 1/4 tsp kosher salt
1/2 tsp. fresh ground black pepper
2 Tbsp. minced fresh dill or parsley
Preheat oven to 400.
If the carrots are thick, cut them in half lengthwise. Otherwise leave them whole. Slice the carrots diagonally in 1 1/2 inch slices (remember they will shrink while cooking). Toss them with the olive oil, salt and pepper. Spread on a sheet pan in 1 layer and roast for 20 minutes until browned and tender. Sprinkle with dill or parsley and serve.
1 comment:
Oh man, those just look heavenly! Thanks for sharing the recipe. I will definitely be trying those out!
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