Rosemary Roasted Carrots

You’ll love this method of roasting carrots. It works very well as a side dish to so many entrees and will get your family to eat their veggies without even knowing it.

1 bunch heirloom/rainbow carrots
2 tbsp Olive Cart Onion Avocado Oil
2 tbsp Olive Cart Scarborough Fare Oil, divided
2 tbsp fresh rosemary, chopped and divided
Olive Cart Garlic, Parsley Sea Salt
Pepper to taste

Preheat oven to 400°F

After thoroughly washing carrots, toss with Onion Avocado oil and half of the Scarborough Fare oil. Season with ¾ of the chopped rosemary, garlic salt, and pepper. Roast 40-45 minutes. To reduce cooking time, cut carrots in half lengthwise. When done roasting, remove carrots from onion and drizzle with remaining Scarborough Fare oil. Sprinkle with remaining chopped rosemary. Enjoy!