Saturday, January 29, 2011

Roasted Carrots

*I love roasted vegetables. You can roast really anything very easily. Today I roasted a few carrots and extra squash & zucchini left over from last night's lasagna. I used only seasoned salt, pepper, and a little cooking spray to roast mine. I used about 6 carrots instead*


3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons 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 the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them 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 minutes, until browned and tender.

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