Trisha Yearwood's Buttery Roasted Carrots

Trisha Yearwood's recipe for super buttery roasted carrots topped fresh parsley and/or dill.

Ingredients

2 pounds carrots Cal-Organic rainbow carrots, recommended, peeled and cut on the bias
1 stick butter melted
1 teaspoon kosher salt
2 tablespoons fresh chopped dill or parsley

Instructions

Preheat your oven to 400 degrees
Line a sheet pan with parchment paper or foil
In a mixing bowl, combine the peeled and cut carrots with the melted butter, and salt
Roast in the oven for 25 to 35 minutes or until carrots begin to brown or carmelize
Add the fresh chopped herbs and taste. Add more salt if needed.
Serve hot

Notes

For a variation replace half the carrots with parsnips. Cook time will be the same. If you go with all parsnips watch them carefully as it may not take as long as parsnips are not as juicy as carrots.