Tuesday, September 11, 2012

Herb Roasted Carrots

The original recipe I was working from called for dill or parsley. However, pretty much any herb could be used. I had fresh rosemary (left from a couple of the most recently posted recipes), so I used that.

 1 lb carrots
2 Tbls olive oil
1 tsp salt
½ tsp pepper
2 Tbls fresh rosemary/dill/parsley/etc.

Preheat oven to 400° F.

Cut and/or slice carrots. If they're thick, slice them in half; then cut them into 2-3" lengths. They'll shrink some as they roast, so cut them fairly thick.

Toss the carrots in a bowl with the olive oil, salt and pepper. Place them on a sheet pan in a single layer and roast in the oven for 20-30 minutes (depending on the thickness of your slices) until they're browned and tender.

Toss carrots with herb(s), and season if needed with additional salt and/or pepper. (Coarse ground sea salt and fresh ground pepper is a nice touch.)

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