Roasted Carrots

This is a great dish anytime but seems especially fitting in fall. You can change it up by adding whatever kind of veggies you like and have around - we've added potatoes, turnips,parsnips, even chunks of onion. Following is the basic "recipe" that John came up with. It's enough to feed about 10 people so cut it in half if you need to! We arely have anything left over as all the kids love it.

2 pound carrots cut in large chunks (can use whole baby carrots)
Several whole garlic cloves. We just throw a big handful in.

Seasonings: I like rosemary, oregano, lots of black pepper. Salt to taste.

Preheat oven to 325 degrees.

Heat 2 Tbsp of olive oil in an oven proof skillet. Saute the vegetables for about 15 minutes. Place in oven, and roast uncovered for 40 minutes or so. Stir occasionally.