Roasting is the tastiest and easiest way to prepare carrots. Add on the rosemary and fennel seeds and it’s sooooo good!
1 lb. carrots (organic if possible)
2 T. olive oil
1/4 t. kosher salt
1/2 t. chopped rosemary
1/2 t. fennel seeds
Preheat oven to 425 degrees.
Put fennel seeds in plastic sandwich bag. With meat pounder or wine bottle, crush seeds.
Peel carrots and cut on the bias into 1/2″ lengths
Place foil or parchment paper over rimmed baking sheet
Place cut carrots in baking sheet
Drizzle with olive oil
Mix salt, rosemary and fennel. Sprinkle over carrots.
With your hands, mix ingredients until carrots are thoroughly coated.
Bake about 20 minutes, or until carrots are browned and caramelized.
