Roasted Carrots with Rosemary
1
- Prep Time5 min
- Total Time5 min
- Makes8 servings
© Royalty-Free/Masterfile
Ingredients
3 to 4 bunches thin carrot
1 tbsp olive oil
1 tbsp chopped fresh rosemary
1/4 tsp salt
1 tbsp apricot or peach jam
Instructions
Preheat oven to 350F (180C). Line a baking sheet with foil or parchment paper. Trim carrots and slice lengthwise in halves or quarters. Toss in a bowl with oil, rosemary and salt. Turn onto pan. Roast until fork-tender, about 25 to 30 min. Stir carrots halfway through roasting.
When carrots are almost done, place jam in a small bowl. Microwave until melted, about 30 sec. Place tender carrots in a large bowl. Immediately toss with jam and sprinkle with more rosemary, if you like.
Nutrition (per serving)
Calories 66, Protein 1g, Carbohydrates 12g, Fat 2g, Fibre 4g, Sodium 147mg.
For an elegant look, choose bunches of long, thin carrots over an everyday bag of baby ones and leave a little of their green tops on.
EVEN EASIER
Skip peeling and slicing by using baby carrots.
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