Roasted Carrots

This is very simple and a favorite. I also cook butternut squash and yams this way too. Sometimes I put them all together with an onion. Enjoy!

* 12 carrots
* 3 tablespoons good olive oil
* 1 1/4 teaspoons kosher salt
* 1/2 teaspoons freshly ground black pepper
* 2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.