A healthy outside starts with a healthy inside!

Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Ina's Roasted Carrots

Thursday, September 06, 2018
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

  Preheat the oven to 400 degrees F.

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. (The carrots will shrink while cooking so make the slices big.)

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.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Recent Posts


breakfast nachos honey cucumbers white beans cranberries summer stir-fry potato carrots olive oil chicken salad black bean casserole Goat Cheese breakfast Budda Bowl sweet potatoes pasta beets croissants brussel sprouts cambozola roasted beets cucumber Salmon sunflower seeds ham raisins kalamata olives peaches Balsamic Cherry Roast Chicken roasted veggies gorgonzola Organic 3-Bean & Vegetable Soup chili tahini garlic ghee onion pie crust garlic bruschetta roasted carrots cauliflower crust Fruit Smoothie quesadillas Chicken beet Italian seasonings Ginger green beans red wine vinegar Kiwi Guacamole Toast cheese strawberries macaroni salad Guacamole Gazpacho MACA parsley clove Beet-and-Apple Salad Glaze pomegranate spinach almond butter quinoa curry powder dr axe horseradish thyme Cauliflower Pizza white wine vinegar lemon medjool dates salad cashews protein powder avocado scallops oregano hoisin sauce Southwestern Salsa walnuts vanilla bean cashew Lemon Sage Tilapia chard leaves Carrot Lemon juice sage leaves Dip hash browns tomato juice Broccoli tomato paste Shallot Reggiano Cheese avocados avocado salad vegetables croutons lime broccoli salad tilapia coconut gnocchi Citrus Roasted Shrimp sourdough bread sweet potato Salsa Bartlett pears fruit almond milk pear lemon zest summersalad Almonds pumpkin chicken broth Wraps cannellini pumpkin puree bell peppers apple roasted Roasted Brussels Sprouts Squash cumin eggs Honey Chipotle bell pepper Gruyère cheese pastry cream Crostini gluten free Zucchini Parmesan Crisps spicy salmon peppers pistachios rosemary banana sugar pomegranate molasses heavy cream soup garbanzo beans apricots Giada's Herbed Quinoa chia seeds Easy Frittata banana split mayo Arugula plums eggplant goat cheese dressing fresh sage cloves pecans hummus tomatoes paprika sandwiches Cinnamon smoothie yogurt bacon Chicken and Broccoli Stir-Fry apple cider vinegar zucchini oranges berries greek yogurt blueberries grapes mushrooms ACV butter