Rosemary Roasted Carrots
Recipe by Oh My Veggies
If you can find them, use heirloom or rainbow carrots for this recipe.
Makes 6 - 8 servings
2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper
Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.
If you want to leave the tops of the carrots on, loosely wrap them in foil before baking so they don’t burn in the oven.