2 pounds carrots, peeled cut in half (keep stems)
3 TBS Rosemary EVOO
2 tsp Rosemary Sea Salt
1 TBS Honey Vinegar
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley
1. Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in
a single layer.
2. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
3. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for
30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return
to the oven for 10 to 15 more minutes until tender.
4. Deglaze your pan with the honey vinegar. Add the parsley, stir gently, and taste and adjust salt and
pepper. Serve hot, warm or at room temperature.