Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Author:
La Tourangelle
Add some color to your table this Thanksgiving. Bright heirloom carrots get tossed with buttery Avocado Oil and chopped rosemary in this easy side dish. Feel free to drizzle with a extra pour of Avocado Oil before serving.
Ingredients
-
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
Directions
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.