Common Cuisine |

This is a super easy recipe! You can get the kids to help by peeling the carrots, stirring them into the butter mixture, and dumping them onto the pan. Remember to scrape the peeler down the carrot.

• 2 pounds whole organic carrots (they really do taste better)
• 2 Tbsp butter, melted
• 1 Tbsp olive oil
• 2 tsp fresh rosemary, finely chopped (or 1 tsp dried); a rosemary herb blend also works well
• ½ tsp sugar
• ½ tsp salt
• a couple shakes of freshly ground pepper

Preheat oven to 425. Line a rimmed cooking sheet with foil, and spray with cooking spray.

Wash and peel carrots, and trim ends. Cut each in half to make two sections, the stem end and the tip end. Cut each half longways into quarters, to make four french-fry-shaped sticks. Place carrots in a large mixing bowl.

In a small bowl or dish, combine butter, oil, rosemary, sugar, salt and pepper. Melt together in microwave for 30 seconds. Alternatively, melt together in a small saucepan over low heat. Pour butter mixture over carrots, and stir with a wooden spoon until evenly distributed.

Pour the carrot sticks onto the foil, and spread them out as evenly as possible. Bake until carrots are soft and turning brown in places, 20-40 minutes. This is not a time-critical recipe; the longer they bake, the sweeter they taste.

Serves 6-8 as a side dish.