My menu for Christmas Eve dinner will, of course, focus on a delicious Beef Rib Roast. In addition, I will also serve a couple of vegetable dishes.
Roasted Carrots are a huge hit at my house. Roasting brings out the natural sweetness of the carrots, making them nearly irresistible! I realize this isn't a fancy side dish for a formal dinner, however they are incredibly flavorful and easy. Plus, they are in the oven while the roast is resting, so the timing is perfect!
This dish is simple to put together; I often have my kids help mix the ingredients together. (They finally get around to the mixing after they have argued over who gets to use the pepper grinder!)
Roasted Carrotsadapted from The Barefoot Contessa
12 carrots3 T olive oil1 1/4 tsp kosher salt1/2 tsp freshly ground black pepper
Slice carrots diagonally into 1 inch thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in 400° oven for 25 minutes.
Delicious!
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