Photography by Angie Norwood Browne
1 lb multi color baby carrots or use large carrots cut into halves or quarters
2 tbsp. olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp. espellete pepper
Parsley or basil pesto if desired
Preheat oven to 450 degree
Toss carrots in olive oil, salt and pepper.
Roast 5-10 minutes until just tender, they will continue to cook as they cool.
Plate with pesto if desired, and sprinkle with espellete pepper.
Recipe and Food Styling by Diana Isaiou