Fustini's Oils and Vinegars
Roasted Heirloom Carrots

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Roasted Heirloom Carrots


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Roasted Heirloom Carrots

Submitted by Chef John Vander Jagt

Servings2 Dairy Free


  • 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


Step 1. 

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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