City Palate

The Harvest Issue - September October 2017

Roasted Carrots
Roasted_Carrots

Jan/Feb 2016

From Julie Van Rosendaal

baby carrots, tops trimmed

extra-virgin olive oil

chopped fresh rosemary

salt and freshly ground black pepper

Preheat the oven to 425°F. Scrub and trim your carrots, place them on a parchment-lined baking sheet, drizzle with oil and roll them around with your hands to coat well. Sprinkle with rosemary, salt and pepper and roast for 20-30 minutes, shaking the pan once or twice, until tender and starting to char at the ends.
Serves as many as you like.


Vegetables and Salads