- 3 oil-packed anchovies, minced
- 1 clove garlic, minced
- 2 tablespoons EVOO
- 1 1/2 pounds carrots, sliced
- 1/4 cup chopped parsley
Combine anchovies, garlic and 1 tbsp. EVOO. Toss carrots with 1 tbsp. EVOO and pinch salt. Roast at 425 degrees for 20 to 25 minutes. Toss with anchovy sauce and parsley.