Roasted Carrots with Herbs
Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.
2 pounds carrots, peeled and left whole if small or cut into 1-inch lengths
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix