- 1 pound carrots, sliced on the diagonal 1/4 inch thick
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Chopped tarragon
- Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. Spread the carrots on a large rimmed baking sheet and roast for about 25 minutes, until tender and lightly browned in spots. Transfer the carrots to a bowl, toss with tarragon and serve.
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