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Roasted Carrot Sticks

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6 medium carrots (1 lb.)

2 – 3 teaspoons olive oil

2 Tablespoons snipped fresh dill or basil

Course sea salt or salt (optional)

Preheat oven to 475°F

Peel Carrots. Cut into strips about 3 inches long and ½ inch wide.

In a large bowl, combine olive oil and herbs. Add carrots and toss

to coat.

Spread carrots in a single layer on a 15 x 10 x 1 inch baking sheet.

Roast 10 minutes, or until carrots are just tender.

Sprinkle with salt if desired.

Makes 4 – 6 servings



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