Rosemary Roasted Carrots

CLEAN sides!

Serves 4

Roasting once again takes this vegetable to the next level!  This is one of my favorite Autumn & Winter side dishes.

Heat oven to 425 degrees f

Ingredients:

• 1 1/2 lbs carrots peeled & cut into even pieces
• 2 Tbs extra virgin olive oil, melted coconut oil, or avocado oil
• Sea Salt & Fresh Ground Pepper to taste
• 3-4 fresh Rosemary sprigs

Instructions:

Toss carrots with the oil, salt & pepper.

Arrange evenly on foil or parchment lined large rimmed flat sheet pan. Place fresh rosemary amongst the carrots.

Cover pan tightly with another sheet of foil and bake for 20 minutes.

Remove foil, flip carrots.

Continue to roast, uncovered, an additional 20-30 minutes until lightly browned.

Enjoy!

❤Rachel

Rosemary Roasted Carrots

December 7, 2015

by Rachel Maser - CleanFoodCrush

Category Recipes Sides

Serving Size

4

Ingredients

• 1 1/2 lbs carrots peeled & cut into even pieces
• 2 Tbs extra virgin olive oil, melted coconut oil, or avocado oil
• Sea Salt & Fresh Ground Pepper to taste
• 3-4 fresh Rosemary sprigs

Instructions

1. Heat oven to 425 degrees f
2. Toss carrots with the oil, salt & pepper.
3. Arrange evenly on foil or parchment lined large rimmed flat sheet pan. Place fresh rosemary amongst the carrots.
4. Cover pan tightly with another sheet of foil and bake for 20 minutes.
5. Remove foil, flip carrots.
6. Continue to roast, uncovered, an additional 20-30 minutes until lightly browned.

Tags

clean eating,

clean sides,

how to make roasted vegetables good,

how to roast vegetables,

roasted vegetables

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