When the weather gets cooler I love to roast veggies. Carrots’ already sweet taste intensifies with roasting and the added favor of rosemary is a nice balance to this sweet and savory dish.
Wash and peel about 7-8 carrots.
Slice in diagonal slices about 1/2 inch thick.
Toss the carrots with 2 tablespoons of olive oil, 1 teaspoons of chopped fresh rosemary and salt and pepper to taste.
Single layer on parchment lined baking sheet.
Roast in the oven at 400* for about 20 minutes until the carrots are soft but not mushy.
This recipe will work well with any herbs like parsley, cilantro, thyme or dill.
Please share xoxo
Health Nut Girl's FREE 3-Day Fall Cleanse For A Radiant Body & A Joyful Life
Experience more energy, better digestion and balanced health.