12 large carrots
2 Tbs extra-virgin olive oil
1¼ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbs minced fresh dill or Italian parsley
1. Preheat oven to 400°F.
2. If carrots are thick, cut them in half lengthwise; if not, leave whole. Slice carrots diagonally in 1½-inch-thick slices. (The carrots will shrink while cooking, so make the slices big).
3. Place carrots in a large bowl and toss with olive oil, salt and pepper.
4. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until lightly browned and tender. Toss the carrots with minced dill or parsley, season to taste and serve.
Recipe Source: Ina Garten
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