March 22nd, 2015
Archive for Vegetables & Side Dishes
I save time on these Easy Roasted Carrots by eliminating the peeling and slicing steps. Baby-cut carrots are ready to go, and because they are all uniform in size, I think they look prettier, too.
These carrots are particularly good with the fresh dill, but they look prettier with the flat-leaf parsley, which is why I used it for the photographs. I suggest trying them first with the dill. Enjoy!
A Winner Dinners Original Recipe
1 (2-pound) bag of baby-cut carrots
3 tablespoons olive oil
1-1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley
Preheat the oven to 400. Rinse the carrots and then pat them dry with a paper towel. Toss them in a bowl with the olive oil, sea salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 35 minutes or until they reach the desired doneness. Toss the carrots with the minced dill or parsley. If desired, sprinkle with more freshly ground black pepper.