Wednesday, June 11, 2008

Roasted Carrots

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

½ C butter, melted
1 tsp salt
½ tsp pepper
2 lb carrots, peeled and cut diagonally into 3x1/2” sticks
2 Tbsp chopped fresh dill or parsley

Preheat the oven to 400. Line a large jelly roll pan with aluminum foil.
In a medium bowl, mix the melted butter, salt, and pepper. Spread the carrots on the jelly roll pan and pour the butter mixture over them, stirring to coat. Roast for 25-30 minutes or until tender, stirring once. Toss with the chopped herbs, if using, and serve.

No comments: