Oven Roasted Carrots
- 1 lb. large carrots, cut into 2 by 1/4 inch pieces
- 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- 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.