Recipe by Emily Bowen
1 lb carrots
3 tbsp olive oil
Garlic salt, to taste
Preheat oven to 430ºF.
Wash, peel, cut off the top of the carrot, and cut carrot into thirds. I like having varying sizes because it makes some crispier, and others more tender!
Place carrots in a large bowl and coat with olive oil. Arrange on a baking sheet and season with garlic salt.
Roast for 20 minutes, flip and roast another 20 minutes. YUM!