Buying in bulk sometimes puts us in wasteful situations. This recipe goes with my recent newsletter “Waste Not Want Not”. To subscribe, send me a quick email. I’d love to add you!
This is a perfect side dish for the holidays. It also goes well with a simple roasted chicken. The recipe serves about 4 people. Each serving is about 3/4 cup of carrots. This recipe is low in calories, vegan and gluten free.
- 2lbs of baby carrots
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp kosher salt
- Preheat oven to 400F. Line a large baking sheet with foil.
- In a large mixing bowl, add carrots, olive oil, rosemary and salt. Use your hands to gently toss the carrots so that they are all coated with the mixture.
- Distribute carrots on baking sheet. Make sure they are evenly spread about pan. Bake for 25-30 minutes. Serve warm.