Roasted Carrots

INGREDIENTS:

2 bushels of large carrots (10-12)

2 tablespoons of extra virgin olive oil

4 turns of a salt grinder

4 turns of a pepper grinder

1 tablespoon sunflower seeds

1 tablespoon fresh parsley (or dried)

INSTRUCTIONS:

Preheat oven to 400

Wash and scrub your carrots, peeling only if necessary

Cut of each end of your carrots, and chop crosswise into discs

On a parchment lined baking sheet, toss carrot slices with 2 tablespoon of olive oil

Transfer to oven and roast for 30 minutes, flipping halfway through

Transfer to a plate or platter and season with salt and pepper

Garnish with sunflower seeds and parsley

Recipe by: Ivey Leidy