Roast Carrots with Parsley
Meal: Side Dish
- 1 bunch baby carrots with stems attached
- 2 tablespoons olive oil
- Maldon salt
- Preheat oven to 425. Wash (using the back of a clean sponge) and trim stems of the carrots. Toss with olive oil and salt; place the carrots in a cast iron skillet or on a sheet pan. Roast in the oven for about 25 minutes. Sprinkle parsley on top and roast for an additional 2 minutes. Remove from the pan; serve.