Roasted Whole Carrots with Rosemary and Honey

INGREDIENTS

2 Lb Baby Carrots, whole 

¼ CUP Olive Oil

2 TSP Salt

1 TSP Pepper 

3 TSP Honey

3 TSP Fresh Rosemary, finely chopped

STEPS

1. Preheat oven to 425°F. Line baking pan with foil.

2. Cut all but 1/4-inch of greens off of the carrots. Thoroughly scrub the carrots. Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.

3. Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.

4. Remove from oven and season generously with salt and pepper.

5. Drizzle with honey and sprinkle with rosemary. Serve warm or at room temperature.

TIPS 

1. If available try using rainbow carrots to bring amazing colors to the plate.

2, Try mixing in other roots vegetable to create deeper flavors.

3. Carrots are a great source of beta-carotene, a proponent of eye health.

Recipe adapted from: 

https://www.yummly.com/recipe/Roasted-Whole-Carrots-with-Rosemary-and-Honey-472403

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.