Rosemary Roasted Carrots
1 1/2 pounds carrots (preferably the colorful heirloom variety)
3 Tbsp La Tourangelle Avocado Oil
- 2 Tbsp rosemary, chopped (divided)
- Salt and pepper to taste
Preheat oven to 400° F.
- Peel the carrots and cut then in half, trimming the ends. Place them on a sheet pan lined with parchment or aluminum foil, toss with Avocado Oil, with 1 Tbsp rosemary, salt and pepper.
- Roast 25 to 30 minutes, until crisp on the outside and tender on the inside. Rotate pan and move carrots in pan with a spatula.
- Remove from the oven and serve with reserved rosemary.