Here’s another dish that’s a hit on veggie night!
Recipe information
Yield
serves 6
Ingredients
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1/2 teaspoon pepper
2 pounds carrots, peeled and cut diagonally into 3 × 1/2-inch sticks
2 tablespoons chopped fresh dill or parsley (optional)
Preparation
Step 1
Preheat the oven to 400°F. Line a large jelly roll pan with aluminum foil.
Step 2
In a medium bowl, mix the melted butter, salt, and pepper. Spread the carrots on the jelly roll pan and pour the butter mixture over them, stirring to coat. Roast for 25 to 30 minutes or until tender, stirring once. Toss with the chopped herbs, if using, and serve.
From Beth
Step 3
Try this same treatment on fresh asparagus. It’s good!
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
