Roasted Heirloom Carrots
Roasted Heirloom Carrots
Submitted by Chef John Vander Jagt
Vegetables
Ingredients
- 1-2 tablespoons Fustini's Medium SELECT olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 bunch of heirloom carrots, peeled or washed
- 1 tablespoon fresh rosemary, minced
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees. In a large bowl, toss carrots with salt, pepper and olive oil. Bake 20-25 minutes until carrots are tender. Move to a serving platter and garnish with minced rosemary and additional salt and pepper to taste.
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