Rosemary-Roasted Carrots - cooking recipe

Ingredients

1 lb carrot (any type)
1 head garlic
1 tablespoon extra virgin olive oil
2 sprigs fresh rosemary or 1 tablespoon dried rosemary
sea salt
fresh ground black pepper

Preparation

Preheat oven to 450 degrees.
If you are using whole carrots, peel and cut into 2\" diagonal sections (I like to cut carrots on a diagonal just because they look more appealing).
Break garlic into individual cloves but leave the skins on.
Toss all ingredients in roasting pan that is just large enough to hold everything.
Roast for approx 20-30 minutes or until browned, stirring occasionally. Serve immediately.