I love roasted veggies! Carrots are exceptionally delicious when they are roasted. They get soft and start to char on the outside. This is my favorite way to eat carrots (except for when they are in a pot roast!). You can season them with anything you like. It might be fun to play with some spicy flavors to create sweet and spicy carrots? For now I season mine with dill or sometimes parsley. I usually use whole carrots but I have also been successful with baby carrots.
I usually make just enough for us to have for dinner. Then I will make new carrots to go with the leftovers. I find that we eat our veggies better when they are made fresh! Because the quantity changes I don't have set amounts, just ingredients!
I usually make just enough for us to have for dinner. Then I will make new carrots to go with the leftovers. I find that we eat our veggies better when they are made fresh! Because the quantity changes I don't have set amounts, just ingredients!
Ingredients
Directions
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.
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 a single layer.
Roast in the oven for 20 minutes, until browned and tender.
Sprinkle the carrots with minced dill and serve.