Roasted Carrots

6 medium carrots 2 1/2 tsp olive oil 2 tbsp fresh dill weed (or fresh basil) 1 pinch salt , to taste (optional) Can also sprinkle with cinnamon instead of dill and salt. Directions 1 Preheat oven to 475°F. 2 Peel carrots and cut into 3" strips about 1/2" wide. 3 In large bowl, combine olive oil and snipped dill. Add carrots and toss to coat. 4 Roast, uncovered for 10 minutes or until carrots are just tender, stirring once. 5 Sprinkle with salt.