Rosemary Roasted Baby Carrots

- A bunch of Misfit Baby Carots (any colour you may have this week!)
- 1 Red onion (cut into 8-12 wedges)
- Extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- 2 cloves garlic, peeled and crushed
- Salt
- Freshly ground black pepper

 

  1. Preheat oven to 200°C. Line a roasting pan with baking paper.
  2. Rinsed and scrub your carrots. Cut off greens to 1 inch above top of carrot. (Check out our pesto or chimichurri recipe to make use of those yummy green tops!)
  3. Place the carrots, red onion wedges, and crushed garlic cloves into roasting pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.
  4. Roast for 30 to 40 minutes until well browned and caramelized around the edges.
  5. Remove from pan and place in a serving dish. Sprinkle with sesame seeds or coat in your homemade carrot top chimichurri or pesto!

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