photograph by Matt Hulsman

Yield: 4 servings.

1 pound fresh medium carrots, washed and peeled
3 tablespoons olive oil, divided
5 large fresh basil leaves, chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
Coarse or flaked sea salt

Preheat oven to 400°. Arrange carrots in a single layer on a parchment-lined baking sheet. Drizzle 2 tablespoons of olive oil over carrots and massage oil into carrots until well coated.

Roast carrots for 20 minutes or until just fork-tender. In a small bowl, mix the basil, parsley, and chives with the melted butter, lemon juice, and remaining olive oil.

Remove carrots from oven and place on a serving platter. Spoon herb mixture over the warm carrots and lightly sprinkle with coarse or flaked sea salt.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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