These carrots are the perfect side dish for any meal. So colorful and full of flavor, everyone will love them!
Course:
Side
Cuisine:
American
Keyword:
Carrots, Roasted Veggies
Author: Kami | NoBiggie.net
-
1
pound
carrots
peeled, washed and leafy ends trimmed
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
fresh rosemary leaves
chopped fine
-
1
teaspoon
garlic
minced
-
1/2
teaspoon
salt
-
1/4
teaspoon
fresh ground black pepper
-
small handful fresh flat leaf parsley
minced
-
Preheat oven to 400.
-
In a small sauce pan heat olive oil with rosemary and garlic over medium heat. Cook while stirring and shaking the pan constantly, until the garlic begins to turn golden, about 3 minutes. Immediately strain oil through a fine mesh strainer. Set the garlic and rosemary aside to be used later in this recipe.
-
On a sheet pan covered with foil lay all the carrots out on the pan. Drizzle the fragrant infused oil all over the carrots and give the carrots a toss in the oil until completely coated. Sprinkle with salt and pepper.
-
Roast carrots at 400 for 40 minutes. About midway during the cooking time rotate the carrots for even cooking.
-
Once out of the oven sprinkle and toss the carrots with the garlic rosemary mixture. Garnish with a sprinkle of minced fresh parsley leaves. Serve warm.
Notes: Cooking the garlic and rosemary with this method ensures that they will not burn during the roasting process.