Roasted Heirloom Carrots

This is a great time of year to get to your farmers market.  Try some different vegetables, this recipe is for heirloom carrots (they are wonderful because they come in a variety of colours) but also try it with a new squash, potato (some are purple) or whatever else looks fun.

2 bunches of small heirloom multi-coloured carrots, washed and peeled
3 tbsp olive oil
1 stick of cinnamon
3 cloves garlic, cut in half
1 sprig rosemary
2 fresh or dry bay leaves

1. Preheat oven to 350F.
2. In a small ovenproof baking dish combine carrots, olive oil, cinnamon, garlic, rosemary and bay leaves.  Place in the middle of the oven and roast until lightly carmelized, about 25 to 35 minutes, until tender.
3. Remove cinnamon, garlic, rosemary and bay leaves.  Keep warm until needed.

Serves 4