* 2 big carrots per person * a splash of olive oil (enough to cover the carrots in a thin layer of oil) * 1 teaspoon of Herbes de Provence (or rosemary) * a pinch Course sea salt
**INSTRUCTIONS**
1. Pre-heat the oven to 180°C 2. Wash the carrots and remove the tips and the skin (or you can leave the skin on if you don’t mind) 3. Cut the carrot into shorter pieces (I usually cut a carrot in 3 parts) 4. Then cut the pieces of carrot in 2 length-wise 5. Cut each piece again in 2 length-wise, so each piece of carrot is now a quarter 6. Put all the carrot pieces in a bowl, add a splash of olive oil 7. Mix until all the carrot pieces are covered in oil 8. Place the carrot pieces on baking paper on a baking sheet 9. Sprinkle the herbes and salt over the carrots 10. Bake in the oven for about 40 minutes (but keep a bit of an eye on it towards the end so they don’t burn. I’ve had several ovens in my life, and with each one, I had to discover the best baking times a bit even at the same temperatures)
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**RECIPE**: [https://www.abiteofdelight.com/oven-baked-carrots/](https://www.abiteofdelight.com/oven-baked-carrots/)
**INGREDIENTS**
* 2 big carrots per person
* a splash of olive oil (enough to cover the carrots in a thin layer of oil)
* 1 teaspoon of Herbes de Provence (or rosemary)
* a pinch Course sea salt
**INSTRUCTIONS**
1. Pre-heat the oven to 180°C
2. Wash the carrots and remove the tips and the skin (or you can leave the skin on if you don’t mind)
3. Cut the carrot into shorter pieces (I usually cut a carrot in 3 parts)
4. Then cut the pieces of carrot in 2 length-wise
5. Cut each piece again in 2 length-wise, so each piece of carrot is now a quarter
6. Put all the carrot pieces in a bowl, add a splash of olive oil
7. Mix until all the carrot pieces are covered in oil
8. Place the carrot pieces on baking paper on a baking sheet
9. Sprinkle the herbes and salt over the carrots
10. Bake in the oven for about 40 minutes (but keep a bit of an eye on it towards the end so they don’t burn. I’ve had several ovens in my life, and with each one, I had to discover the best baking times a bit even at the same temperatures)