Rosemary-Roasted Carrots



Prep time: 5 min   |    Cook time: 20 min   |   Ready In: 25 min

INGREDIENTS

  • 1-1/2 lbs. carrots

  • 2 tablespoons olive oil

  • 1 tablespoon rosemary, chopped

  • 1/2 teaspoon sea salt

  • 1 cup pesto (homemade or store-bought)


Preheat oven to 425 degrees.


On a large baking sheet, toss carrots with the oil, rosemary and salt until evenly coated. Spread the carrots out in a single layer, then roast until the flesh is fork tender and the tops are slightly browned, 15-20 minutes.


Spread the pesto across a large serving plate, creating a thick pillow for the carrots. Pile carrots on top and serve.

© 2019 Hilltop Homestead

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