Its that time of year.

That time when you disguise yourself and pretend your something your not.  Like these carrots that are all dressed up to look fresh.  Well at least edible.

Roasted Vegetables with Fresh Herbs
Adapted from Food and Wine
Serves 12

2 pounds of carrots, sliced 1/4 inch thick (I used a food processor slicer)
5 pounds of potatoes, peeled and cut into 1 inch cubes
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper  
  
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.