Baked carrots with herbs

Ingredients:

• 1 kg. carrots with tops
• 1/4 cup olive oil
• 2 fresh sprigs of rosemary
• 2 fresh sprigs of sage
• 2 fresh sprigs of thyme
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 200°C.
2. Peel the carrots and trim the tops, leaving 1 cm of stems. Place the carrots on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Top with rosemary, sage, and thyme.
3. Bring the ends of the foil together, fold them over, and crimp to form a tight bundle. Place it on a baking sheet and roast until the carrots are tender, 35-40 minutes. Carefully open the bundle and transfer the carrots, along with any accumulated juices, to a serving platter. Sprinkle with parsley and a pinch of salt.