Serves 6

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.