Roasted Whole Carrots with Rosemary and Honey

ROASTED WHOLE CARROTS W/ ROSEMARY & HONEY
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2 lbs whole baby carrots, as many colors as possible
¼ cup extra-virgin olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 to 4 Tbs honey
3 tsp finely chopped fresh rosemary

1.   Preheat oven to 425°F. Line baking pan with foil.

2.   Cut all but ¼-inch of greens off of the carrots. Thoroughly scrub the carrots (peel if you wish, but they have a more rustic look with the skins left on). Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.

3.   Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.

4.   Remove from oven and season generously with salt and pepper.

5.   Drizzle with honey and sprinkle with rosemary.

6.   Serve warm or at room temperature.

Serves: 6 to 8

Recipe Source: Sheri Castle

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LOVED these. I used three colors of carrots (in the picture) and they looked so pretty and were just simple and delicious.
-San Diego, CA