Scrub or peel the carrots, then cut them into slices.
In a mixing bowl toss together the carrots, olive oil, fresh rosemary, salt & pepper.
Spread the carrots onto a baking sheet and place in the oven to roast for 20-25 minutes or until tender.
Serve, and enjoy!
Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
You could substitute 2 teaspoons of dried rosemary, but I wouldn't recommend it. Fresh is best!
~Eat the Rainbow~Did you know? Rainbow carrots are packed full of fiber, potassium, vitamin C, and phytonutrients such as beta-carotene, lycopene, lutein, and anthocyanins all of which support heart health, eye health, a healthy immune system, and may reduce your risk of certain types of cancer!