Roasting carrots with a little bit of olive oil is a healthy way to bring out their delicious natural flavors. Makes a great side dish with almost any meal!
- 12 carrots (or 24 mini carrots)
- 45 mL olive oil
- 6 grams kosher salt
- 2.5 grams freshly ground black pepper
- 20 grams minced fresh dill or parsley
Preheat the oven to 204 degrees C.
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.