Roasted Carrots with Chives
- ACTIVE: 10 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 4
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.