Roasted carrots from The Barefoot Contessa Cookbook (page 149) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on June 09, 2023

    These carrots were delicious! I made a half batch and I did need to cook them a bit longer than the recipe stated for them to be tender. They also never did get as browned as the recipe photo. Other than that, we loved these carrots, and I'm sure I will turn to this recipe often as a quick side that even my veg-picky kids enjoyed!

  • tlight on January 09, 2022

    This is an easy, dependable recipe that we served with Ina's meatloaf and mashed potatoes for a comforting meal.

  • snoozermoose on December 05, 2021

    Used the suggested amount of kosher salt and found these to be inedibly salty. Not sure if this was an error on my part. It was a shame because they otherwise would have been great.

  • cookbook.chronicles on January 19, 2020

    Very simple and good. Easy to make.

  • anya_sf on January 09, 2020

    Really good and easy, especially when made with fresh organic carrots.

  • JJ2018 on April 21, 2019

    These were just ok for me... maybe I just don't like roasted carrots that much though!

  • averythingcooks on October 08, 2018

    I realized I wrote about these in a comment to a blog but not here. I. Love. These. Carrots. They appear at all kinds of holiday dinners and always receive rave reviews. I see all kinds of recipes for glazes or vinaigrettes to serve over them but they really don't need anything other than the olive oil, salt and pepper - simple and delicious.

  • twoyolks on December 24, 2015

    The carrots weren't cooked all the way through but were already quite brown.

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