I love baby carrots. Who doesn't love mini versions of vegetables? They're fun to cook with and good for your eyes! My Mom always told me that growing up and turns out, she was correct. She was not just making it up to make me eat vegetables :) This was extremely easy to prepare and you can get creative with the fresh herbs that you use. Enjoy!
Ingredients:
1-2 batches baby carrots, washed, rinsed, and stems trimmed down
1-2 tb olive oil
1 tb chopped fresh rosemary
1 tb chopped fresh dill
dash of garlic powder, salt, and pepper
Directions:
Preheat oven to 400°F. Toss together the carrots, dill, and rosemary to coat with the olive oil. Lay on a baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast for approximately 30 minutes.
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