When the weather gets cooler I love to roast veggies. Carrots’ already sweet taste intensifies with roasting and the added favor of rosemary is a nice balance to this sweet and savory dish.
Wash and peel about 7-8 carrots.
Slice in diagonal slices about 1/2 inch thick.
Toss the carrots with 2 tablespoons of olive oil, 1 teaspoons of chopped fresh rosemary and salt and pepper to taste.
Single layer on parchment lined baking sheet.
Roast in the oven at 400* for about 20 minutes until the carrots are soft but not mushy.
This recipe will work well with any herbs like parsley, cilantro, thyme or dill.
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