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Roasted Carrots Recipe

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This recipe for Roasted Carrots, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp good olive oil
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp minced fresh dill or flat-leaf parsley
12 carrots

Directions:
Directions:
Preheat the oven to 400F.

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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From 'The Barefoot Contessa Cookbook' by Ina Garten.

 

 

 

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