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.