Monday, June 2, 2008

Roasted Carrots

I've had tons of carrots just sitting and hanging out in my refrigerator for weeks now. I decided that roasting them could be the way to go to get rid of them/put them in my belly. I've never tried this recipe before, but it's only on the Food Network website for a limited time so I might as well put it up here before it's lost forever.

Roasted Carrots

12 carrots
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.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Of course, I didn't read the directions carefully, and already put the dill onto the carrots before I started cooking them. Oh well. We'll see how it turns out!

EDIT: Yum!

I served these along with Egg McVegans, of course.

4 comments:

the Id girl said...

I love your blog. I am a broke vegan as well.

May I add you to my blogroll?

allicia said...

Thank you! Of course you can add me, I'll add you back. :o)

Kayla Kimbrell Almon said...

Yummy recipe! Can't wait to try it tonight! My husband and I have been vegan for a few months now and love it. I'll let you know how it turns out and add you to my blogroll!

Kayla Kimbrell Almon said...

Just letting you know that this was an awesome recipe! a new favorite of ours! Thanks!