Rosemary-Roasted Carrots

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


  • 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.