Roasted Carrots

By adriennehannis

Fresh carrots are sweet all year long, and this recipe has been a Barefoot Contessa standard. The key here is a very high oven temperature, which browns the carrots on the outside without drying them out on the inside. Of course, the sweeter the carrots, the better this will taste, so buy them from a farm whenever you can.

Ingredients

• 12 carrots
• 3 T good olive oil
• 1 1/4 t kosher salt
• 1/2 t freshly ground black pepper
• 2 T minced fresh dill or flat-leaf parsley

Preparation

Step 1

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2 inch thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.