Roasted Carrots with Rosemary

Peel carrots and cut lengthwise. It really helps to have them about the same size. These are great, because roasted to this degree they almost taste like sweet potato.

Toss on a baking sheet with olive oil, salt, pepper and rosemary. Bake at 400 degrees for 30 minutes. 5-10 minutes less if you like them crunchy and if they’re small.

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