Time: 30 min.
Complexity: easily
Servings: 6

Baked carrots are a great side dish to replace potatoes. They'll be healthier and lower in calories, making them especially welcome on a holiday table already overflowing with delicious treats. Cut the carrots into large, equal pieces, drizzle with olive oil, and roast in the oven. Before serving, toss with fresh dill and parsley. This side dish is not only delicious but also beautiful. Its vibrant orange-green colors with a luscious sheen will look stunning on the table.

Ina Garten selects eye-catching dishes for the holiday table that will fill empty spaces with color. In her studio, everyone is working on table setting and cooking, starting with potato casserole, casserole with green beans, root vegetable gratin, followed by delicious ones Brussels sprouts, and to top it off there are baked carrots and crispy kale.

Ingredients:

• 12 pcs. carrots
• 3 tbsp. l. olive oil
• 1 and 1/4 teaspoons salt
• 0.5 tsp ground black pepper
• 2 tbsp chopped dill or parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, parsley, dill

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• If the carrots are large, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 4-cm pieces. (The carrots will shrink while baking, so make the slices large.) Toss them in a bowl with olive oil, salt, and pepper. Transfer to a baking sheet, spreading them in a single layer, and roast in the oven for 20 minutes, until the carrots are golden brown and tender.
Step 3
• Mix baked carrots with chopped dill or parsley, add salt to taste and serve.

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