Roasted Carrots

These roasted carrots are the perfect (easy) accompaniment to any main dish.  They are delicious and they transport well too, making them a great potluck option!

Roasted Carrots (adapted from Ina Garten)



1 (2 lb) bag carrots
2 T. extra virgin olive oil
1 1/4 t. salt
1/2 t. black pepper
2 T. fresh dill, minced

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave whole.  Slice the carrots diagonally in 1 1/2" thick slices.  (The carrots will shrink while they cook 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 20-30 minutes, until browned and tender.  

Toss the carrots with minced dill, season to taste with salt and pepper and serve.

6 servings (105 calories each serving) according to my calculator on loseit.com