Oven Roasted Carrots

Preheat oven to 400°F.

Clean and peel 2 pounds carrots. Cut carrots into 1 1/2 to 2 inch long pieces, further slice these into thin spears. Place carrots on a baking sheet and lightly coat with oil (canola, olive, walnut, coconut). Season the carrots with salt and pepper to taste and sprinkle with 2 teaspoons - 1 tablespoon of seasoning (thyme, herbes de provence, sweet basil, dill, italian blend, etc.) Finely dice 2 cloves of garlic or 1 small shallot or ¼ of medium onion. Sprinkle over carrots.

Bake in the oven for 10 to 15 minutes until carrots are softened but still maintain a bit of crunch.

Serve while hot or chill and serve later. Great as a side or atop salads of spinach, lettuce and/or grains.