Since the beginning of this little project, it seems like all I’ve been doing is making junk food. Don’t get me wrong, no one is complaining around here- but I’m beginning to yearn for healthier foods. It’s time to balance it out so, bring on the ruffage!
Did you know that carrots have been know to reduce acne? Geez, I wish someone told me that in middle school. When I was growing up, you couldn’t PAY me to eat carrots. I like them them now - especially since I discovered this fabulous recipe by one of my all time favourite cooks, Ina Garten (aka: The Barefoot Contessa). Ina has this amazing ability to make dull vegetables come alive (read: oil or butter) in a simple yet classic way.
P.S. An interesting fact about Ina Garten: Did you know that before she discovered her love for cooking, she worked as a White House nuclear political analyst? Who knew?
Ingredients:
- 6 carrots
- 1.5 tablespoons olive oil
- 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 1 tablespoons minced fresh dill or parsley
Directions:
- Preheat the oven to 400 degrees.
- Cut the carrots in half lengthwise then diagonally in 2 inch-thick slices.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a foil-lined baking sheet pan (for easy clean up) and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley and serve.
Serves 3-4
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