Roasted Carrots

From Julie Van Rosendaal

2016 Jan/Feb

Ingredients:

  • baby carrots, tops trimmed
  • extra-virgin olive oil
  • chopped fresh rosemary
  • salt and freshly ground black pepper

Directions:

Preheat the oven to 425°F. Scrub and trim your carrots, place them on a parchment-lined baking sheet, drizzle with oil and roll them around with your hands to coat well. Sprinkle with rosemary, salt and pepper and roast for 20-30 minutes, shaking the pan once or twice, until tender and starting to char at the ends.
Serves as many as you like.