The carrots are sweet when roasted and the herb adds some interest.
10 – 12 medium carrots cut in half or 24 small carrots
3 Tablespoons olive oil
~ 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Tablespoons chopped fresh dill, or parsley, or chives
Preheat oven to 400 degrees.
Slice the carrots diagonally into 2 inch thick slices. Toss them in a bowl with the olive oil, salt, pepper. Place the carrots on a baking sheet in one layer and roast for 15 to 20 minutes.
Toss the carrots with the chopped fresh herb of choice and serve. I like dill with the carrots best.
~ 4-6 servings