Roasted carrots with rosemary

Oohhh, look at me. Two recipes in a row! Please don't get too excited -- they're only vegetables. The easiest dinner party-quality vegetables I know.
 

Roasted carrots with rosemary
Serves 4

Ingredients:

• 8 carrots, peeled and sliced on a bias, about 1/4-1/2 inch thick
• Leaves from 1-2 springs of rosemary
• Olive oil
• Salt and pepper

Directions:

1. Heat oven to 425. Line a baking sheet with foil. Combine carrots and rosemary with a good glug or two of olive oil and season well with salt and pepper
2. Roast for about 15-20 minutes until just soft, stirring once or twice along the way.