• 8-9 heirloom carrots, sliced into 1/2 inch thick diagonals
  • 2 tbsp. olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • Sea salt

Preheat oven to 375.  In a large bowl combine carrots with olive oil and sea salt.  Cover and bake 25-30 minutes.  Uncover and cook additional 10-15 minutes.