Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 12 2019
Roasted Baby Carrots
2 1/2 tablespoons olive oil, divided
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh parsley leaves
2 small cloves garlic, minced
Freshly ground black pepper
2 pounds baby carrots, leafy tops removed, scrubbed clean
Arrange a rack in the middle of the oven and heat to 425°F.
Whisk together 1 1/2 tablespoons of the oil, lemon juice, basil, parsley, and garlic in a large bowl and season with salt and pepper.
Spread the carrots out in a single layer on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of oil, season with salt and pepper, and toss to evenly coat.
Roast, turning the carrots occasionally, until tender and lightly caramelized, 25 to 30 minutes.
Transfer the carrots to the bowl of dressing and toss to combine. Let sit 20 minutes, stirring occasionally, to cool and let the flavors combine. Serve warm, at room temperature, or cold.