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Get the most out of your root vegetables with ina garten's roasted carrots recipe from barefoot contessa on food network. Halved carrots are tossed with olive oil and roasted until browned and tender, then topped with a sprinkling of za’atar, the middle eastern spice mix whose nutty, earthy notes pair beautifully. In a medium bowl, mix together the carrots, melted butter and salt

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Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. We love dates and are always looking for ways to use them in our weeknight recipes

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Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet

Roast at 425 degrees f, 10 minutes. Arrange the carrots in a flat, single layer over half the sheet of foil Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet

Arrange in a single layer Roast, turning once, until tender and slightly browned, 15 minutes. Toss with 2 tablespoons of the olive oil and season with salt and pepper Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.

On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper

Roast until the carrots are tender and lightly caramelized, stirring halfway. Put on a baking sheet and roast until tender, 35 to 40 minutes