Rosemary Roasted Carrots
- 2 bunches of small carrots (about 24), peeled
- 1 tbsp. olive oil
- 1 tbsp. minced rosemary
- salt and pepper
- 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.
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.