Thursday, April 14, 2011

Roasted carrots with rosemary

Oohhh, look at me. Two recipes in a row! Please don't get too excited -- they're only vegetables. The easiest dinner party-quality vegetables I know.

Roasted carrots with rosemary
Serves 4

  • 8 carrots, peeled and sliced on a bias, about 1/4-1/2 inch thick
  • Leaves from 1-2 springs of rosemary
  • Olive oil
  • Salt and pepper

  1. Heat oven to 425. Line a baking sheet with foil. Combine carrots and rosemary with a good glug or two of olive oil and season well with salt and pepper
  2. Roast for about 15-20 minutes until just soft, stirring once or twice along the way.

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