Food & Drink Magazine

Roasted Carrots and #Inafriday

By Veronica46

011I am sure you heard of Ina Garten. You know the Barefoot Contessa?

Anyway, I joined this group and the first Friday of every month,  each one of the tasty bloggers in our tribe will blog about a one course using an Ina recipe.

This month I decided to make her Roasted Carrots.

For recipes, information about Ina, her books and shows, visit Ina’s website.

“Like” Ina on facebook.

Follow Ina on twitter.

We have an amazing gang of cook-writers lined up. Interested in being part of our group? Please email Alyce at  [email protected]

Here’s the schedule:

  • Salads, Soups, Sides:  May
  • Main Courses:  June
  • Desserts/Other:  July
  • Appetizers:  August  (repeat…)


Click to see what the other writers are cooking:

Print Recipe

Roasted Carrots

Adapted from Food Network


12 carrots

3 tablespoons olive oil

1 1/4 tesaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoon chopped dill or parsley


Preheat oven to 400 degrees.

Cut carrots into 2 inch slices. Toss them in a bowl with the olive oil salt and pepper. Transfer to an oven proof cooking vessel. I used my cast iron skillet. Make sure they are in 1 layer. Roast for 20 minutes. They should be golden brown and tender.

Toss the carrots with chopped dill or parsley.

Peace be with you,


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