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Fall

Carrots with Rosemary, Garlic & Olive Oil

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Prep Time: 10 minutes
20 minutes
Course: Side Dish
Recipe Type: Quick, Teaching Kitchen
Servings: 4 (click to scale)

Ingredients

  • 2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tsp fresh rosemary chopped
  • 2 ea. fresh garlic minced
  • 4 ea. carrots

Instructions

  • Rinse uncut produce in fresh water. Do not peel carrots.
    Cut each carrot in half lengthwise and dice into 3/4” pieces.
    Mince the garlic.
    Remove the leaves from the stem of rosemary and chop.
  • Add garlic, rosemary, olive oil, salt and pepper to a bowl with the carrots. Toss to combine spices and coat the carrots well.
  • Place the carrots onto a baking sheet and place into a 475F oven for 10-15 minutes. Serve Hot.

Chef Tips

Additional veggie options: Sweet potatoes, beets, turnips, zucchini, bell peppers & onions.

Nutrition

Serving: 0.5cup | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 276mg | Fiber: 2g
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