Roasted Carrots with Herbs

Carrots are also wonderful roasted with their cousin the parsnip, cut into pieces the same size as the carrot.

• 2 lb. carrots, peeled and left whole if small or cut into 1-inch lengths
• 2 Tbs. extra-virgin olive oil
• 1 tsp. coarse salt
• 1 Tbs. chopped fresh herbs, such as chives, flat-leaf parsley, thyme, or a mix

Heat the oven to 450°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.