Roasted Garlic Rosemary Carrots

Roasted garlic rosemary carrots and pomegranate come together for the perfect balance of fiery, punchy, and sweet.

Roasted Garlic Rosemary Carrots

Serves 2


  • 8-10 small carrots, unpeeled/halved

  • 2 tablespoons garlic-infused oil

  • Rosemary to taste

  • Arils from half of 1 pomegranate

  • Sea salt and cracked pepper, to taste

  • Chopped parsley, to garnish


  1. Pre-heat oven to 400 degrees F.

  2. Lay carrots face-up on a large baking sheet in a single layer, drizzle with olive oil and add seasonings; gently toss to combine. Roast for 25-30 minutes.

  3. Serve garnished with pomegranate arils and parsley.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Soy-free

  • Sugar-free

  • Vegan

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