Recipe by: Oh My Veggies
Serves: 6-8 servings
Prep Time: Quick & Easy

Ingredients

2 bunches of small carrots (about 24), peeled

1 tablespoon extra virgin olive oil

1 tablespoon rosemary, minced

0 salt and pepper

Shop this recipe

1. 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.


Read more at http://ohmyveggies.com/recipe-rosemary-roasted-carrots/#ODabAvGpxDoGBPiR.99