6 medium carrots (1 lb.)
2 – 3 teaspoons olive oil
2 Tablespoons snipped fresh dill or basil
Course sea salt or salt (optional)
Preheat oven to 475°F
Peel Carrots. Cut into strips about 3 inches long and ½ inch wide.
In a large bowl, combine olive oil and herbs. Add carrots and toss to coat.
Spread carrots in a single layer on a 15 x 10 x 1 inch baking sheet.
Roast 10 minutes, or until carrots are just tender.
Sprinkle with salt if desired.
Makes 4 – 6 servings