- A big bunch of farmers' market carrots, washed, trimmed
- Extra virgin olive oil
- Sea salt
Heat oven to 375.
Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.