Rosemary Roasted Carrots

Name: Rosemary Roasted Carrots
Total time: 25 min
Yield: 3 servings
Ingredients: 3 Carrots; 2 tbsp Extra Virgin Olive Oil; 2 Rosemary sprigs; 1/2 tsp Salt; 1/4 tsp Black Pepper

⏱ 25 min 🍽 Serves 3 🇨🇦 Real prices

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Ingredients · for 3 (scales to your household)

3 Carrots $0.52
2 tbsp Extra Virgin Olive Oil $0.36
2 Rosemary sprigs $0.37
1/2 tsp Salt $0.03
1/4 tsp Black Pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

Set a pot of water on medium-high and bring to a boil. Add 2 large sprinkles of salt. Cut the carrots into large planks. Cut the sticks in half lengthwise then into half again (carrot sticks). Add the carrots to the water and boil for 6 to 8 minutes. Meanwhile, turn on the broiler in your oven to begin heating.
Strain off the carrots well and add to a large baking sheet. Add black pepper, and rosemary. Toss everything together with enough oil to coat all the carrots. Add to the oven and broil until crisp, about 10 to 15 minutes. Taste and add more salt if needed. Enjoy.

Per serving

106

Cal

Protein

Carbs

Fat

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