Prep time: 5 min | Cook time: 20 min | Ready In: 25 min
1-1/2 lbs. carrots
2 tablespoons olive oil
1 tablespoon rosemary, chopped
1/2 teaspoon sea salt
1 cup pesto (homemade or store-bought)
Preheat oven to 425 degrees.
On a large baking sheet, toss carrots with the oil, rosemary and salt until evenly coated. Spread the carrots out in a single layer, then roast until the flesh is fork tender and the tops are slightly browned, 15-20 minutes.
Spread the pesto across a large serving plate, creating a thick pillow for the carrots. Pile carrots on top and serve.