Рецепт Roasted Carrots
Roasted Carrots and #Inafriday
I am sure you heard of Ina Garten. You know the Barefoot Contessa?
Anyway, I joined this group and the first Friday of every month, each one of the tasty bloggers in our tribe will blog about a one course using an Ina recipe.
This month I decided to make her Roasted Carrots.
For recipes, information about Ina, her books and shows, visit Ina’s website.
“Like” Ina on facebook.
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Here’s the schedule:
Salads, Soups, Sides: May
Main Courses: June
Desserts/Other: July
Appetizers: August (repeat…)
Roasted Carrots
Adapted from Food Network
Ingredients:
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 tesaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon chopped dill or parsley
Directions:
Preheat oven to 400 degrees.
Cut carrots into 2 inch slices. Toss them in a bowl with the olive oil salt and pepper. Transfer to an oven proof cooking vessel. I used my cast iron skillet. Make sure they are in 1 layer. Roast for 20 minutes. They should be golden brown and tender.
Toss the carrots with chopped dill or parsley.
Peace be with you,
Veronica