Preheat oven to 400 degrees F
In a bowl, mix 4 tbsp olive oil (I used truffle olive oil but that really isn’t necessary) with 2 tbsp melted truffle butter (you can get at sunset, jewel or Trader Joe’s has one too), a generous sprinkle of salt and a little sprinkle of pepper {you can always add more later, so go light}
If you want to add 1 tbsp chopped fresh rosemary, do that now! It's optional but delicious.
Put the carrots in a big bowl, pour in the liquid mixture and combine well so carrots are fully drenched.
Lay carrots flat on a baking pan, roast for 22 min, flipping them halfway through.
All done! Serve immediately or save for later and heat them back up. So easy and delish, enjoy!!!