The Healthy Roasted Carrots

When I was younger, my mother used to roast baby carrots in foil with honey and I loved.

This recipe relies on the natural sweetness of the carrots which is intensified when they are roasted.
Here another simple recipe that I’m
sure you’ll like.Each time I make this recipe, I modify it,
but the recipes accurate.

Ingredients :

  • 3 tablespoons of extra virgin olive
  • 1 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 pounds of whole carrots
  • 1 teaspoon of dried dill

Method :

  1. .So instead of using the 3 tablespoons of extra virgin olive oil that you see here, use just That plenty.Add 1 teaspoon of salt and 1/8 teaspoon of pepper and mix it together.
  2. .Were not using baby carrots; were using 2 pounds of whole carrots that you’ve peeled. Its a lot cheaper.Slice the carrots lengthwise and if you needto, cut them in half or cut them lengthwiseLay them out on a baking sheet in one layer.
  3. .Pour the seasoned olive oil over the carrots and make sure all of the carrots are coated. Roast them for 30 minutes on 400.
  4. .After 30 minutes they should be tender, but not mushy.
  5. I’ve made these carrots 3 times and each time I’ve forgotten the dill.So after they’ve roasted, you can toss them 1 teaspoon of dried dill or 1 tablespoon of fresh dill.And you’re done.