I had some roasted carrots flavored with lavender, and LOVED them. I tried this at home - but most have done something wrong. I tossed the carrots in EVOO, and some chopped lavender - I used the fragrant leaves, the blossoms were already gone. Roasted them at 425. Carrots were sweet and delicious... but I could hardly taste the lavender... Was the oven too hot... can the leaves be used instead of the flowers... what's the best way to use this wonderful herb?