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• 12 carrots
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh dill or parsley

 

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
4. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and serve.