Roasted Carrots with Chives

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  • Servings: 4

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  • 1 pound carrots, peeled and cut on the bias into 1/4-inch thick slices
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Snipped chives

How to make this recipe

  1. Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. Scrape onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until the carrots are tender and lightly browned in spots. Transfer the carrots to a bowl, toss with the chives and serve.

Contributed By Published November 2010

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