- 2 pounds carrots, peeled and cut diagonally into 3-by-1/2-inch sticks
- 1 stick (8 tablespoons) butter, melted
- 1 teaspoon salt
- 2 tablespoons chopped fresh dill or parsley (optional)
Preheat the oven to 400 degrees F.
Line a large jellyroll pan with aluminum foil.
In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.
Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008