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.

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