Fresh rosemary and olive oil are staples in this savoury—and colourful—vegetable dish.
3 lbs tri-coloured carrots
3 Tbsp olive oil
½ tsp kosher salt
½ tsp ground pepper
1 tsp fresh rosemary, finely chopped
1 tsp large-flake sea salt (such as Maldon)
Preheat oven to 450ºF. In a large bowl, toss the carrots in the olive oil, salt, pepper and rosemary until evenly coated. Place carrots in a single layer on a rimmed baking sheet lined with parchment paper.
Roast 20–25 minutes, or until the carrots are tender and golden. Place on a serving tray and sprinkle with the finishing salt. Serve warm.