Roasted Carrots with Honey, Rosemary and Thyme

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 lbs Carrots
  • 1 tsp Garlic
  • 1 tbsp Rosemary, Fresh
  • 2 tsp Thyme, fresh

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Mustard mustard, Whole Grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 tbsp White wine vinegar

Found on creative-culinary.com

Description

Ingredients

• 2 lbs carrots, cleaned
• 2 Tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbsp Olive Oil
• 1 Tbsp White Wine Vinegar
• 1 Tbsp Whole Grain Mustard Mustard
• 1 Tbsp Honey
• 1 tsp Minced Garlic
• 2 tsp Fresh Thyme, (leaves removed from stem and minced)
• 1 Tbsp Fresh Rosemary, (leaves removed from stem and minced)
• Salt And Pepper, to taste

Directions

• Preheat the oven to 475 degrees.
• Cut the carrots into 2 to 3-inch pieces and then cut the small ends in half and quarter the larger end pieces. Spread them out onto a sheet pan. Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. Remove from the pan and put into a serving dish.
• Combine the dressing ingredients in a jar and shake to combine. Taste and correct seasoning if necessary. Pour the vinaigrette over the carrots; toss slightly and serve.
• Best served warm or at room temperature.