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    Roasted Carrots


    Source of Recipe


    Paula Deen & Friends, Living It Up Southern-Style
    Roasted Carrots

    This is my son Jamie's favorite way to eat carrots. I buy the baby carrots already peeled and cleaned; they are uniform in size and cook evenly; but you can peel and quarter large carrots if you prefer. This dish is so simple, yet so delicious.

    1 (1-pound) bag baby carrots
    2 tablespoons olive oil
    1 teaspoon House Seasoning (see Note)
    2 tablespoons butter
    2 tablespoons chopped fresh parsley

    Preheat oven to 350° F.

    In a large bowl, coat the carrots with the olive oil. Toss with the House Seasoning and place in a 13x9-inch roasting pan. Roast until tender, approximately 30 minutes. Remove from the oven and toss the carrots with the butter and chopped parsley.

    Serves 6 to 8

    Note: The recipe for House Seasoning is under the Miscellaneous catagory.

    Source: Paula Deen & Friends, Living It Up, Southern-Style

 

 

 

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