Thoughts Before Cooking:
I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.
I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network.
- 12 Carrots
- 3 Tablespoons of Olive Oil
- 1-1/4 Teaspoons of Salt
- 1/3 Teaspoon of Black Pepper
- 2 Tablespoons of 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 carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
- Toss 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 mins-until browned and tender.
- Toss the finished carrots with minced dill or parsley, season to taste, and serve.
Thoughts After Reading:
So I took them to the potluck and they were all gobbled up instantly.
I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.
And this also works for potatoes, but you do have to roast them longer.
For more Food Network recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese
For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde
For more recipes, go to Spinach Tortellini Soup