Roasted Carrots

  • 6 carrots
  • 2 tablespoons good olive oil
  • 3/4 teaspoons kosher salt and 1/4 teaspoons freshly ground black pepper
  • 1 tablespoons minced fresh dill or parsley

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. 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.

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