oven-roasted carrots with fennel
2 bunches carrots
1 teaspoon dried rosemary leaves
1 teaspoon coarse sea-salt
1 tablespoon extra virgin olive oil
1. Position a rack in the middle of the oven and preheat to 400F.
2. Wash and peel the carrots. Pat the carrots dry with a clean kitchen towel or paper.
3. With a sharp knife, slit the carrots in half across their length. Place the carrots in a roasting or baking pan. Sprinkle and drizzle the rest of the ingredients over the carrots.
4. Place the pan with the carrots in the oven and roast the carrots until tender for about 25 minutes. You can check the tenderness of the carrots with a fork. Serve warm.