Roasted Spring Carrots with Fresh Mint

In the warmer weather I get such a kick out of seeing little bundles of baby carrots in the grocery store, with their fresh green tops poking out at me. Tender and sweet, they require the simplest of preparations to be fully enjoyed. Here I brighten them up with a little bit of fresh mint.

Makes 4 servings

1 pound baby carrots, trimmed and cut into 1½ inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
3 tablespoons chopped fresh mint

Heat oven to 400° F. Combine carrots, olive oil, salt, and pepper together on a large rimmed baking sheet and roast for 25 to 30 minutes until the carrots are tender and slightly caramelized. Transfer carrots to a large serving bowl and toss with fresh mint.