Fresh carrots are sweet all year long, and this recipe has been a Barefoot Contessa standard. The key here is a very high oven temperature, which browns the carrots on the outside without drying them out on the inside. Of course, the sweeter the carrots, the better this will taste, so buy them from a farm whenever you can.
3 TABLESPOONS good olive oil
1 ¼ TEASPOONS kosher salt
½ TEASPOON Freshly ground black Pepper
2 TABLESPOONS minced fresh dill or flat-leaf parsley
1. Preheat the oven to 400 degrees.
2. If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2 inch thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a howl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.
3. Toss the carrots with minced dill or paisley, season to taste, and serve.
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