Every so often I notice the bags of pretty colorful carrots at the grocery store and, finally, for Easter this year I bought some! These were mini carrots found at Trader Joes and I roasted them whole, drizzled with olive oil and sprinkled with kosher salt and freshly ground pepper. Carrots are one of the best roasted vegetables (though I like just about every vegetable roasted- it improves them all!) because they get extra sweet and taste more carrot-y. Before serving I added some fresh dill (parsley or chives will also work). Yes, vegetables can look and taste great!

Also on our Easter dinner menu: this herb marinated pork tenderloin (the fresh herbs and lemon make it soo flavorful!), classic cheesy scalloped potatoes, and no knead buttermilk dinner rolls- those two recipes coming next!

Roasted Whole Carrots

INGREDIENTS

1 bunch whole carrots (about 1 lb.), peeled and stems removed (I used baby rainbow carrots)
olive oil (enough to coat carrots, about 1 Tbsp.)
kosher salt and freshly ground pepper, to taste

for serving:
fresh dill, chives or parsley, chopped

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking pan with aluminum foil and coat with cooking spray.
   
2. Place carrots on the prepared pan and drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to coat. Spread carrots out so they are not touching each other.
   
3. Bake in preheated oven for 20-30 minutes until the carrots are tender and caramelized. Remove from the oven and sprinkle with fresh dill, chives, or parsley and serve.

Adapted from Rachel Cooks