Roasted Carrots and Summer Squash with Rosemary

-Preheat oven to 400 degrees.

-Wash 1 bunch of carrots but leave them whole.

-Slice 2-3summer squash.

-Toss with the carrots and 2 TBS olive oil.

-Lay them on a baking tray in a single layer. 

-Finely chop 3 sprigs of rosemary and sprinkle over top.

-Add 2 TBS water, cover tightly with foil and bake until tender, about 30-45 minutes.

-Check the carrots at least twice to make sure there's a little moisture in the pan and to loosen them up a little. 

-Remove foil for the last 5 minutes of roasting.