1 pound carrots, sliced on the diagonal 1/4 inch thick
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
How to Make It
Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. Spread the carrots on a large rimmed baking sheet and roast for about 25 minutes, until tender and lightly browned in spots. Transfer the carrots to a bowl, toss with tarragon and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.