Roasted Carrots with Dill

This fail-safe recipe from The Barefoot Contessa’s Ina Garten will wow time and time again.

12 carrots
3 tablespoons good olive oil
2 tablespoons minced fresh dill or parsley
Sea salt and fresh ground pepper

1. Preheat the oven to 400°. 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.)

2. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.

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

View Complete Recipe Index

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!