12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley
Preheat the oven to 400°F.
Slice the carrots diagonally into 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. Place on a
baking sheet in one layer and roast in the oven for 20 minutes.
Toss the carrots with minced dill or parsley, season to taste, and serve.
Adapted from the Barefoot Contessa
