Recipe by Anna Gill
12 small to medium heirloom carrots, trimmed and cut into three inch pieces
3 tablespoons good green olive oil
2 tablespoons coarsely fresh ground black peppercorns
1. Preheat your oven to 350◦.
2. Place the oil in a small container with the black pepper and mix well.
3. Toss the carrot pieces with the oil and pepper mixture.
4. Place the carrots in a baking dish and roast for approximately 20 to 25 minutes
5. Serve immediately.
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