Best Barefoot Contessas Roasted Carrots Recipes

Roasted Parsnips and Carrots image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Barefoot Contessa's Roasted Carrots image

Provided by Shabby Sign Shoppe

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh dill or 2 tablespoons flat leaf parsley, minced

Steps:

Preheat the oven to 400 degrees.
If the carrots are thick, cut them in half lengthwise; if not, leave them whole.
Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.)
Toss them in a bowl with the olive oil, salt, and pepper.
Place on a baking sheet in one layer and roast in the oven for 20 minutes.
Toss the carrots with minced dill or parsley, season to taste, and serve.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 447.9, Carbohydrate 11.8, Fiber 3.5, Sugar 5.5, Protein 1.2

Roasted Carrots image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

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.