Roasted Carrots

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

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