Herb-roasted carrots

Roasting brings out the natural sweetness of carrots, turning an everyday vegetable into a side dish worthy of guests. Carrots are rich in beta-carotene, and cooking them with a little fat helps your body absorb it.

Ingredients:

• 1 1/2 pounds carrots, peeled and halved lengthwise if thick
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon sea salt and 1/4 teaspoon pepper
• 1 teaspoon honey or maple syrup (optional)
• 2 tablespoons chopped fresh parsley

Preparation:

• Heat the oven to 425°F.
• Toss the carrots with the oil, thyme, rosemary, salt and pepper on a baking sheet, and spread them in a single layer.
• Roast 25 to 30 minutes, turning once, until tender and caramelized at the edges.
• Drizzle with honey if using, toss, and finish with parsley.