Speaking of food, just wanted to share this easy carrots recipe that was a hit with the little ladies. It is so simple and oh, so good. I expected no less from my favorite chef, Ina Garten.
Roasted Carrots
- Prep Time:
- 10 min
- Inactive Prep Time:
- 10 min
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 6 servings
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
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
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.
My only change was that I used baby carrots because that is all I had on hand. I ended up cutting them into thirds so they would cook better. Softer carrots seem to work much better on my kids.
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