Read Elements For A Healthier Life Magazine Issue 09 | January 2017 - Page 55

Rosemary Roasted Carrots

Recipe by Rachel Kieffer

When the weather gets cooler I love to roast veggies. Carrots’ already sweet taste intensifies with roasting, and the added flavor 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 teaspoon of fresh, chopped 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 other herbs such as parsley, cilantro, thyme or dill.


Photograph by Rachel Kieffer