A sweet side dish that is easy and quick – and toddlers will love as well!
Oven Roasted Rosemary Carrots
- 1½ lbs carrots
- 2 Tbsp extra virgin olive oil
- 2 tsp dried rosemary (use crumbled)
- 1 tsp granulated sugar
- ¼ tsp each kosher salt and ground black pepper
Preheat the oven to 425°.
Peel and trim the carrots. Cut each carrot in half crosswise, then each piece lengthwise into 8 “spears”.
Add the carrots to a mixing bowl, toss with the seasonings. Spread out on a baking sheet, roast for 20 to 25 minutes or until turning golden and fork tender.
Serves 3 to 4.