1poundcarrotspeeled, washed and leafy ends trimmed
2tablespoonsextra virgin olive oil
1tablespoonfresh rosemary leaveschopped fine
1/4teaspoonfresh ground black pepper
small handful fresh flat leaf parsleyminced
Preheat oven to 400.
In a small sauce pan heat olive oil with rosemary and garlic over medium heat. Cook while stirring and shaking the pan constantly, until the garlic begins to turn golden, about 3 minutes. Immediately strain oil through a fine mesh strainer. Set the garlic and rosemary aside to be used later in this recipe.
On a sheet pan covered with foil lay all the carrots out on the pan. Drizzle the fragrant infused oil all over the carrots and give the carrots a toss in the oil until completely coated. Sprinkle with salt and pepper.
Roast carrots at 400 for 40 minutes. About midway during the cooking time rotate the carrots for even cooking.
Once out of the oven sprinkle and toss the carrots with the garlic rosemary mixture. Garnish with a sprinkle of minced fresh parsley leaves. Serve warm.
Notes: Cooking the garlic and rosemary with this method ensures that they will not burn during the roasting process.