Roasted Carrots with Olive Oil and Parsley

We've been doing so well with eating lots of veggies lately, and it's all because of how easy and delicious roasted vegetables are! I don't even like raw carrots at all, but I LOVE these roasted ones! I made them once while my brother-in-law was over, and he thought they were sweet potato fries! That's how delicious they are!

Recipe adapted from here.
Ingredients: 12 carrots, peeled 3 tbsp olive oil pepper, to taste dried parsley, to taste (don't be shy, I put a LOT of parsley in mine!)
Directions: 1. Cut carrots into long slices and place them in a large Ziploc bag. 2. Add olive oil, pepper, and parsley to the bag and give it a good shake until all the carrots are coated. 3. Cover a rimmed baking sheet with foil. Spread the carrots in a single layer on the baking sheet. 4. Roast at 425 degrees for 20-24 minutes.
(carrot slices)
(adding oil and seasonings)
(ready for the oven!)
Ta-da!
Enjoy!