INGREDIENTS:
-2 lbs carrots (washed & trimmed)
-2 tbsp fresh Rosemary, chopped
-1 tsp fresh thyme, chopped
-1 tsp salt & pepper
-1 tsp garlic powder
-2 tbsp olive oil
-drizzle hot honey (can use normal honey if you don’t like spice)
-juice of half lemon to garnish (optional)
-2 tsp fresh parsley, chopped (for garnish)
-fresh dill to garnish (optional)
HOW TO: -preheat oven to 450F
-line a baking sheet with parchment paper
-In a bowl add carrots, evenly coat with olive oil, rosemary, thyme, hot honey, s&p, garlic powder
-once all carrots are evenly coated, place on baking sheet & arrange carrots in a flat single layer with space between each carrot if possible for even cooking
-bake for 30 mins or until carrots are fork tender & caramelized. Make sure to flip carrots halfway!!
-remove & add fresh lemon juice and parsley/dill, serve immediately
-to store: place carrots in an air right container in the fridge for up to 4-5 days
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