Since we did not get home until after 4:30 I wanted to make something very quick and easy, so I just cooked some chicken franks on my cast-iron grill pan and served them on some buns I had in the fridge. To have with them, I made one of my favorite easy sides - roasted carrots.
(Adapted from The Barefoot Contessa Cookbook, Ina Garten)
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly gound black pepper
2 tablespoons minced from dill or flat-leaf parsley (I usually leave out)
Preheat oven to 400 degrees
If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1 1/2-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 the oven for 20 minutes.
Toss the carrots with the minced dill or parsley, season to taste, and serve.
(note: I toss the carrots, olive oil, salt, and pepper right on the baking sheet.)