Rain.....and roasted carrots

I hate rain. Muddy dog feet, muddy horses, scratches, sodden arena, rain coats and umbrellas. Argh. Its been raining so much my house is spotless and I'm starting to get caught up on emails I should have answered weeks ago. And I'm cooking. Gerry and I both are trying to eat a better diet (though honestly, we've always done pretty well except when it comes to sweets.) I'm actually trying out some new recipes, like this one:

Roasted Carrots1 bag of baby carrots (the peeled ones!!!)
3 tablespoons olive oil
sea salt to taste
black pepper to taste
parsley
butter

Directions
Preheat the oven to 350 degrees F.

Toss the baby carrots in a bowl with the olive oil, salt, and pepper. Put them in a sheet pan in 1 layer and sprinkel with garlic salt. Roast in the oven for 30 minutes (should be tender but not real soft) Toss the carrots with parsley and butter. Yum!