Roasted Carrots

The carrots are sweet when roasted and the herb adds some interest.

10 – 12 medium carrots cut in half or 24 small carrots
3 Tablespoons olive oil
~ 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Tablespoons chopped fresh dill, or parsley, or chives

Preheat oven to 400 degrees.

Slice the carrots diagonally into 2 inch thick slices.  Toss them in a bowl with the olive oil, salt, pepper.  Place the carrots on a baking sheet in one layer and roast for 15 to 20 minutes.

Toss the carrots with the chopped fresh herb of choice and serve.  I like dill with the carrots best.

~ 4-6 servings

Advertisements
This entry was posted in Vegetable and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s