- 1 pound large carrots, cut into 2x1/4-inch pieces
- 1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
- 2 Tablespoons fresh parsley, chopped
- Preheat oven to 450 degrees F.
- Toss the carrots and the oil until coated, on a foil-lined baking pan.
- Bake the carrots for 20-30 minutes, until the carrots are tender and slightly golden in color.
- Place the carrots in a serving bowl. Salt to taste, and garnish with chopped parsley.