I eat carrots raw quite a bit but until I got this recipe didn’t cook them often because they take more time than many other vegetables. Try this for a festive Thanksgiving dish or on any holiday where you want some sweetness in your vegetables.
Preheat the oven to 400 degrees F.
Take a 1 lb. package of carrots and scrub thoroughly. cutting off the tips on both ends.
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.
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.
You can also buy small carrots with stems on; trim the stems to small tips and bake whole, full;owing the same preparation.