Roasted Carrots with Herbs

A healthy, fancy side dish that is easy to prepare. Use heirloom or rainbow carrots for this recipe if you can find them.

1 Tbsp. extra-virgin olive oil
1 Tbsp. butter, melted
1 Tbsp. fresh rosemary and/or thyme, minced
2 tsp. kosher or sea salt
1 tsp. black pepper, freshly ground
2 lbs baby carrots, peeled (1 kg)

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a 13x9x2" baking pan with parchment paper.

In a large bowl, whisk in oil, butter, herbs, salt and pepper. When combined, add carrots; toss to coat. Spread out carrots in the prepared pan.

Bake uncovered for 35-40 minutes, stirring occasionally, until carrots are tender; you should be able to pierce them easily with a fork.

Makes 6 servings.