Rosemary Roasted Carrots

2019 has flown by. I feel like I was just planning for Thanksgiving meals not too long ago and now that time is upon us again. Thanksgiving is a blessing and a curse. The blessing is you get to eat all day and the curse is you get to eat all day.

What is on the Thanksgiving table is very important in my family and I’m sure it is as equally important in yours. I come from a family with many wonderful cooks so the dishes I bring have to be top notch and loved by all.

That’s the challenge when cooking for a large group of people, not everyone likes the same kind of food. However, I have created a side dish that is sure to wow everyone at your Thanksgiving table and it takes no time to make (but it looks like a fancy restaurant style side dish).

I have put a spin on the traditional carrot side dish and given it more flavor, crunch, and made it healthy. By roasting the carrots, it brings out a slightly sweet flavor that is sure to pair well with the other dishes at the table.

4 large carrots
2 tablespoons garlic infused coconut oil (I use Nutiva brand)
2 teaspoons roughly chopped fresh rosemary
3/4 teaspoon himalayan pink salt
balsamic drizzle

Step 1

Preheat oven to 400 degrees. Wash carrots and peel if preferred. Slice approximately 1/4 inch thick. I use a mandolin to slice.

Step 2

Pour carrots and all other ingredients (except for balsamic drizzle) into a medium size bowl and toss to coat evenly.

Step 3

Place carrots onto a baking sheet and bake for 15-20 minutes or until they begin to brown slightly around the edges.

Step 4

Once the carrots are done roasting, I like to drizzle with a balsamic glaze that I get from Trader Joes. If you don’t live near a Trader Joes, any balsamic glaze will work! This is optional but really brings the dish to another level in my option. Serve and enjoy!

Note:

Carrots will keep in the refrigerator for up to 5 days and are best re-heated in the oven. I do not recommend freezing.

Rosemary Roasted Carrots