Roasted Carrots (Ina Garten) by Barbara

My version of Ina Garten's roasted carrots recipe ...
along with roasted potatoes and reheated roasted chicken 

Recently, Ina Garten was interviewed on Julia Louis Dreyfus's wonderful new podcast, Wiser Than Me.  

It is a great series.  She talks to older women (like me ) about their lives and aging.  It is funny and touching.  I have really enjoyed every episode.  Season one started with Jane Fonda and ended with Carol Burnett.  The new season has had interviews of Sally Field, Bonnie Rait, Beverly Johnson, Ina Garten and Billie Jean King so far.  

Julia kept raving about roasted carrots and learning how to roast them from Ina. 

So, I had to look up Ina's recipe...and I found it in her first cookbook, The Barefoot Contessa Cookbook, from 1999.  

I had a partial bag of carrots from previous meals, but I didn't have fresh dill, so I used dried. And I roasted mine at 350 degrees.  

Tom absolutely loved them.

---Barbara

Roasted Carrots

(adapted from Ina Garten, The Barefoot Contessa Cookbook)

Serves 4

6 to 8 large carrots, scraped and ends trimmed

olive oil

salt and pepper

dried dill

Preheat the oven to 350 degrees.

Cut the carrots into large chunks, about 2 inches long.  Cut them on the diagonal if you want them to look like Ina's.  Add them to a bowl.  Toss with lots of olive oil, salt, freshly ground pepper, and dried dill.

Spread the carrots out in a single layer on the roasting pan.  

Place in the oven, on the bottom rack, and roast until fully cooked and charred on the bottom, about 45 minutes.  

How easy is that?

B