Recipe adapted from
Everyday Food Magazine
Husband-Tested in Alice’s
Kitchen
Serves 4
For a nutritious, easy-to-make side dish, roasted
carrots can’t be beat. Drizzling them
with just a bit of freshly squeezed lemon juice while they are still hot from
the oven will brighten the flavor. Fresh
dill goes perfectly with carrots. (If
fresh dill isn’t available, sprinkle with just 1 teaspoon of dried dill.)
1 pound carrots, halved
lengthwise if large
1 Tablespoon extra-virgin
olive oil
Kosher salt and freshly ground
pepper
1 Tablespoon fresh lemon
juice
1 Tablespoon finely
chopped fresh dill
Preheat oven to 400 degrees,
with rack in lower third. On a rimmed baking sheet, toss carrots with oil;
season with salt and pepper. Arrange in a single layer and cook until carrots
are browned in spots and tender when pierced with a knife, 30 to 40 minutes,
tossing halfway through. Drizzle the carrots with lemon juice while still warm
and sprinkle them with dill. Serve warm or at room temperature.
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