Roasted Carrots with Rosemary
Rosemary has been around since ancient times, and has also been used as an herbal remedy for nervous conditions, stomachaches, and even depression.
1½ pounds fresh carrots
½ tablespoon olive oil
3 sprigs fresh rosemary
Preheat oven to 350°.
Peel and cut the carrots in half lengthwise, then in half widthwise. Remove the leaves from the rosemary sprigs (discard the stems). Toss all the ingredients in a large bowl.
Place on racked sheet pan and roast for 30 to 45 minutes, until the carrots are al dente.