Roasted Carrots with Herbs
Recipe from
Fine Cooking Magazine
Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.

Servings:
Serves four
Ingredients
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2 poundscarrots, peeled and left whole if small or cut into 1-inch lengthssee savings

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2 tablespoonsextra-virgin olive oilsee savings

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1 teaspooncoarse saltsee savings

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1 tablespoonchopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mixsee savings

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Directions
1.
Heat the oven to 450 degrees F. In a large bowl, toss the carrots with the oil, salt, and herbs. Spread the carrots in a baking pan just large enough to hold them in one layer. Roast, shaking the pan once or twice, until the carrots are fork-tender, about half an hour.
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