• 12 carrots
  • 3 tablespoons good olive oil
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley


  • Preheat the oven to 400 degrees Fahrenheit
  • If the carrots or thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 ½ inch thick slices
  • Toss them in a bowl with 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
  • Toss the carrots with minced dill or parsley, season to taste, and serve

Recipe courtesy of Ina Garten

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