I wanted to keep these carrots simple with their shapes and colors. I don't know about you, but I love the shape of carrots and all the greens that are attached to their tops. And a big plus ... they are good to eat and very healthy. Wonderful! I've included one of my favorite recipes for carrots from one of my favorite cookbooks, The Barefoot Contessa by Ina Garten. It's easy and soooo good!
Roasted Carrots
Courtesy of Ina Garten
The Barefoot Contessa 1999
12 carrots
3 Tbsp. good olive oil
1 1/4 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 Tbsp. fresh dill or parsley
Preheat oven to 400 degrees F.
3 Tbsp. good olive oil
1 1/4 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 Tbsp. fresh dill or parsley
Preheat 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. Toss them in a bowl with the olive oil, salt and pepper. Transfer to a sheet pan in 1 layer and roast in oven for 20 minutes, until browned and tender.
Toss carrots with minced dill or parsley, season to taste, and serve.
Toss carrots with minced dill or parsley, season to taste, and serve.
