Recipe: Roasted Carrots

Roasted Carrots, Courtesy:
Roasted Carrots, Courtesy:
With this recipe, you’ll look forward to eating your carrots.
12 carrots
3 Tbsp. olive oil
1 1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. minced fresh dill or parsley
  1. Preheat the oven to 400 degrees F.
  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.)
  4. Toss them in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  6. Toss the carrots with minced dill or parsley, season to taste, and serve.

Food Mingle Blog Alternatives and Substitutions:

  • Consider using different colored carrots, if you can find them in your area.
  • You may use baby carrots instead of slicing full-size carrots.
  • Maybe sprinkle with ginger for a richer taste, if desired.
 Yield: 6 servings

Source:, Recipe courtesy of Ina Garten, Show: Barefoot Contessa, Episode: Stephen’s Birthday


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