Ina's Roasted Carrots

By Addie

Copyright 1999, The Barefoot Contessa Cookbook
Show: Barefoot Contessa
Episode: Stephen's Birthday

Ingredients

• 12 carrots
• 3 tablespoons good olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh dill or parsley

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

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

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REVIEWS: (58)

Easy and Delicious. Enough said!

Our family's favorite way to eat carrots. Period.

Oh, so yummy!! I used fresh dill and Lawry's Garlic Salt (the best ever if you're not using fresh! and although we all love carrots, these were better than any carrots I've ever made, and simpler as well! YUM!

These were amazing. They were oh so easy to prepare and cook. Even my pickly eaters loved these. I did change the recipe a little to suit our taste. I didn't use dill or parsly. Instead I used a little garlic salt. They turned out great. My family will be eating these at least once a week. Loved them.

Absolutely delicious!!!!! I took away the dill & added minced garlic. Cooked 25 minutes instead of 20. So tender & delicious.

Yum! Very easy to make and delicious. This was a hit at the Easter buffet.

These tasted great, as do most all of Ina's roasted veggie recipes.

I am going to try this recipe tonight; however, I am sprinkling some ground ginger on them!!!!!!!!!!

I love all of her roasted veggies recipes. Their so simple and delicious!

I used packaged "baby carrots", and let them come to room tempeature. I did not have either herb. It took less than 15 minutes. This the way to go -- delish!!!

Tastes great and you can do this with turnips too, My 11 year old loves them.

Delicious! Roasted carrots may be the only way I can prepare carrots now! Very easy to make but it did take longer than 20 minutes to roast--probably closer to 40. And I served 6 adults and 12 carrots would not have been enough; as it was I made 15 carrots and they were all gone!

My toddler and husband ate them all up and asked for more! I cut the carrots in quarters lengthwise to speed cooking and make them look more like fries.

Hands down the best way to prepare carrots, my husband won't eat them any other way now!

I really enjoyed this dish. I used fresh carrots from our garden and add two cut up parsnips. I added some fresh garlic to the roasting pan. I followed the rest of the recipe and it was great. The cook time was a little longer.

Excellent!

I added garlic, and it was SO yummy, I loved having a new way of making carrots.

These carrots steal the show of any dish you pair them with. I had people who claimed they didn't even like carrots asking for seconds. It is a surprisingly simple, extremely delicious dish. The flavor is somewhat reminiscent of sweet potato fries, roasting them in the oven brings out their natural sweetness. I agree with the other reviewers that say they need to be cooked for longer than 20 minutes. I roast in the oven for about 25 minutes or so, then take them out of the oven, cover them with foil and remove when the carrots underneath have carry over cooked to perfection.

SO SO SO good!!!

Really delicious and oh so easy to make! I will definitely make these carrots again, and soon! I did need to roast for 35 minutes, not 20 minutes.

I also found that 20 minutes was not enough time. Need to roast for at least 30 minutes.

Well I my intention was to cook these vegetables and then puree them to use as an ingredient in another recipe. All I can say is that I'll have to cook some more tomorrow. Who knew that roasted carrots could taste so good!

This recipe requires almost no prep time, and turned out wonderful! Use different herbs to alter the flavor.

Solid healthy recipe for baby carrots. However, I found that 20 minutes bake time was not nearly enough. 30 minutes worked better for me. I topped with both dill and sage.

Thanks you Ina , roasting vegetables has changed our lifestyle.
These Roasted Carrots have become our friday night special along with Jeffrey's Roasted Chicken. One " tweek" - substitute coconut oil in shortning form (2 Tbsp. instead of olive oil. Mmm.

On one of her shows she added parsnips cut to the same size as the carrots, so I decided to do the same... absolutely wonderful and so delicious... I didn't think I liked parsnips, but I do now! I cook them with her herbed goat cheese chicken breasts, and it has become our favorite quick and easy weeknight meal.

So simple and delicious. I will definitely make carrots like this again!

I changed it up a bit - seasoned the carrots with just a bit of olive oil (less than suggested and sprinkled brown sugar and cinnamon on them. Turned out delicious! My toddlers love it and call them 'carrot fries'.

I can't even begin to tell you how many times I have made this side. It is the absolute perfect recipe/technique for carrot lovers and carrot haters alike. I've converted many raw-carrot only eaters. A must try for everyone. And don't forget to use the fresh herbs! It totally makes the dish.

This recipe is so very flavorful! I couldn't eat enough carrots when I made it, and immediately started planning my next meal with them. Roasted vegetables are the best. I will never go back to steaming.

This is my "Go-To" side dish when I need something quick and yummy. So many people are amazed that the high-temp roasting is THE key to this recipe; boring carrots are transformed.....a must-try.
I use organic baby carrots and just throw those on a roasting pan with olive oil and salt and pepper; the baby carrots are nice because, if you're really pinched for time, you don't have to bother cutting them into smaller pieces. Excellent recipe, Ina!