Roasted Rainbow Carrots

Yield: 4 servings

Ingredients:

1 lb. rainbow carrots, remove tops and slice lengthwise (I found a pkg of rainbow baby peeled carrots, pictured here, that worked well.  Regular orange carrots work fine too!)

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or Flying Olive EVOO of choice

ΒΌ tsp Kosher salt

1-2 Tbsp fresh chopped chives

Directions:

Heat oven to 400 degrees. Place a piece of aluminum foil on a baking sheet.   In a bowl, toss baby carrots with Flying Olive Rosemary EVOO and salt.  Place on baking sheet and roast for
about 20 minutes (it really depends how thick or thin your carrots are so check them every few minutes).  Remove from oven to a bowl.  Sprinkle with chopped chives and serve.

Submitted by Barb L.