Roasted garlic rosemary carrots and pomegranate come together for the perfect balance of fiery, punchy, and sweet.
Roasted Garlic Rosemary Carrots
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
Pre-heat oven to 400 degrees F.
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.
Serve garnished with pomegranate arils and parsley.
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