One Pan Simple Garlic Roasted Carrots
Wednesday, October 22, 2014
I need to start off by apologizing (which I'm pretty sure I've done before...sigh!) because a little while back I said that I was back to blogging and now you'll notice that I haven't been doing many posts. We are going though a rough-time but I PROMISE that once we get settled this will never happen again. Ever! Now thank goodness that's out of the way! There will be lots of new and exciting changes coming soon to A Dash of Delish because after all when you start something ideally you just want to keep getting better and better. So, while most will not be very noticeable eventually (I hope) that it'll all come together and be like BAM!
Back to the recipe though, a few weeks back I posted about the Ultimate Juicy Burger and had thought that I had done a roasted carrots recipe. This I was going to link to that blog so you could put the whole meal together. But after 100 posts! I guess I get forgetful because I have not done the roasted carrots. Which is so dumb on my part if I can say so about myself because it is one of my 'ultimate' favorite and simplest vegetable recipe!
INGREDIENTS:
- 5 carrots
- 4 large cloves garlic
- 2 tbsp coconut oil
- 1 tbsp butter
- 1 tbsp rosemary
- salt & pepper to taste
METHOD:
- Preheat oven to 400 degrees F.
- Peel carrots if desired, cut into thirds, and then in half again but the long way. You are trying to get them to be like the size of your pinky finger.
- Smash the garlic coves using the flat side of your knife and peal of its outer layer.
- Heat a cast iron pan on low enough to melt your oil and butter.
- Mix in carrots and garlic cloves until evenly coated with fats.
- Add rosemary and salt & pepper to taste.
- Place in the oven for 20 minutes or until desired roastedness (yes that's a word now!). Making sure to toss them at least once half way through.
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