Roasted Carrots with Chives | Gina Chong

Roasted Carrots with Chives
  • 1 lb. rainbow carrots
  • olive oil
  • salt + pepper
  • 2-3 Tbsp. chives, chopped


Preheat oven to 450. 
Cover a small pan with aluminum foil and add the carrots. Drizzle with 1-2 Tbsp olive oil, then season with salt and pepper. Roast for about 15 minutes until tender. Sprinkle with chives before serving. 

1 comment

  1. Such a pretty dinner party Gina. I love the contrast between elegance and the rustic nature of having it seated near the ground in the backyard. And how gorgeous is that cake? I'd want to just stare at it for days.


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