Yields about 4 servings.
Courtesy of The Barefoot Contessa.
1 bag baby cut carrots, 32 oz., use half the bag
3 tbs. extra-virgin olive oil
1 1/4 tsp. salt
1/2 tsp. black pepper
2 tbs. minced fresh broad leaf parsley, can also use dried
Heat oven to 400.
Put the carrots in a bowl and toss with the olive oil, salt and pepper.
Transfer to a sheet pan in one layer.
Roast in the oven for 20 to 30 minutes, until browned and tender.
Remove from the oven and toss in the bowl with the parsley.
Season with salt and pepper to taste.