Kemps Cinderella Carrots Recipes

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• * Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it's fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots). * Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn't evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes. * Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.