Rosemary Roasted Carrots
Carrots tossed with fresh rosemary, olive oil and sea salt; then roasted until golden are a deliciously flavorful, quick and easy vegetable side dish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Preheat oven to 425° F.
Peel the carrots with a vegetable peeler; then cut them into 1/2-inch to 3/4-inch circles
Add the carrots to a bowl along with the oil, rosemary and salt. Toss to coat, put the carrots on a baking sheet; then place for 15-20 minutes until they're a light golden brown and have a semi soft center.