Roasted Rosemary Carrots
Preheat oven to 400°F
Peel and cut up as many carrots as you think you need for your family. Put them in a casserole dish that has a lid that is oven safe. Toss carrots with olive oil (enough to coat), a finely diced or sliced clove of garlic, and rosemary (fresh if you have it but I used dried), salt (coarse if you have it, I used kosher) and pepper.
Put the lid on and bake for 30 mins. Remove from oven, stir up carrots a bit and then return to oven for another 15-30 mins (depends on your carrots, amount, etc.) with the lid off. Take 'em out when you're happy with their colour and texture.
When the carrots are fresh out of the oven, add about 1 tbsp of butter and let the heat of the carrots melt it, sprinkle with about 1 tbsp of brown sugar, stir to dissolve the sugar and ENJOY!
1 comment:
Instead of the brown sugar I use a teaspoon of honey... ask Dad about honey glazed carrots and watch him break out into roaring fits of laughter!
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