Rosemary Roasted Carrots
Author: Thyme and Tarragon
Recipe type: side dish
- 12 large carrots
- olive oil
- 3-4 sprigs chopped fresh rosemary
- sea salt
- cardamom
- Clean carrots and cut off the ends. Then slice the carrots.
- Place them on a foil lined baking sheet.
- Drizzle with olive oil.
- Season with sea salt, cardamom, and chopped fresh rosemary to taste.
- Bake at 425 degrees for 20 minutes.
- Transfer to a serving bowl and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/rosemary-roasted-carrots/
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