Rosemary Roasted Carrots

roasted+carrots.jpg

Recipe by Oh My Veggies

If you can find them, use heirloom or rainbow carrots for this recipe.

Makes 6 - 8 servings

Ingredients

2 bunches of small carrots (about 24), peeled

1 tbsp. olive oil

1 tbsp. minced rosemary

salt and pepper

Directions

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.

Notes

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.

Valerie GriffithsComment