I keep forgetting how much I enjoy carrots. For whatever reason, I wasn’t thrilled with them as a kid but the past few times (and there have only been a few) that I’ve made them as a side dish, I have just loved them. This recipe comes from none other than Ina Garten as part of my Week with the Barefoot Contessa and although I’m a day late on posting this and can’t yet share the remainder of the meal these carrots were served with (Butterflied Chicken to be posted on Aug. 28th) I assure you that these carrots are worth trying out. They made a fabulous accompaniment to the Butterflied Chicken and roasted potatoes that we devoured earlier this week and were so easy to make, they will definitely be making future appearances on our dinner table.
source: Ina Garten, The Barefoot Contessa Cookbook
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley I omitted
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-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 the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve. Serves 6.