"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

roasted carrots Recipe

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This recipe for roasted carrots, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison Cohen
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Directions:
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.

 

 

 

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