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Yield: 6
12 carrots
3 tablespoons good grapeseed oil
1 1/4 teaspoons Himalayan sea salt
1/2 teaspoons freshly ground black pepper
medium cooking onion, quartered
4 T herbs provincial
Preheat the oven to 400 degrees.
Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the oil, salt, pepper, onions, and herbs. Transfer to a sheet pan in one layer and roast in the oven for 20 minutes, until tender and slightly caramelized. Turn on broiler if need be. Serve hot.
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