Roasted Carrots

My mom has always tried to get me to eat my carrots, but I always turned my nose up at them unless they were cooked in a soup. Even then, I'd usually eat around them. Well, my sister-in-law (check her out at Our Kitchen, Sweet Kitchen) fixed roasted carrots for us for dinner one evening and low and behold, I actually enjoyed them. It's still a taste I'm getting used to, but I will definitely be fixing these again. She got the recipe from her cousin-in-law over at Casual Cuisine.

Ingredients:

• Carrots (I just lined a small casserole dish with baby carrots)
• EVOO
• kosher or sea salt
• freshly ground black pepper
  fresh rosemary sprigs (I only had dried rosemary and it worked out just fine)
  honey

Directions:

1. Preheat oven to 425 degrees.
2. Rinse and peel carrots and cut into large pieces (if you're using whole carrots).
   
3. In a baking dish, drizzle some EVOO to coat the bottom.
4. Place carrots in baking dish. Top with a few rosemary sprigs, and a sprinkle of salt and pepper.
5. Drizzle some honey and additional EVOO over top.
6. Roast, uncovered, for 30-45 minutes or until carrots are brown and tender but not overcooked.