Roasted Carrots
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Adapted from Ina Garten Makes 4 to 6 servings
INGREDIENTS
  • 12-15 carrots, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½teaspoon freshly-ground black pepper
  • 2 tablespoons fresh dill or parsley, minced
DIRECTIONS
  1. Preheat the oven to 400°.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 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.
  3. Toss the carrots with minced dill or parsley adjust seasoning, and serve.
Recipe by Flavor and Friends at http://flavorandfriends.com/corned-beef-roasted-carrots/