Roasted Carrots | The Little Shop of Olive Oils

Roasted Carrots

Tracey Wilkinson

Ingredients:

  • 10 carrots, small to medium size (peeled but I leave the tops on for color)
  • 2 tablespoons Wild Mushroom & Sage Olive Oil (divided)
  • 1 tablespoon Cranberry Pear White Balsamic (optional but I love it with the Oil)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • Thyme sprigs for Garnish
  • Dash of Himalayan Sea Salt
  • Pepper

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and drizzle with 1 tablespoon olive oil.
  3. Add carrots in a single layer to the baking sheet. Drizzle remaining olive oil and sprinkle with rosemary, thyme, salt, and pepper
  4. Cook for 25-30 minutes or until crisp-tender, flipping halfway through.
  5. Garnish with Thyme
  6. Serve and Enjoy!

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