ROASTED ROSEMARY
SHALLOTS & RAINBOW CARROTS
A Special Note From Michelle ...
Dear Friend,
I learned about the awesomeness of cooking with fresh rosemary from my family. I also always like to cook with as many colors as possible. This simple dish combines both of those ideas to make a elegant and clean eating side. Along the way I also did a little research about the health benefits of shallots. If you were ever curious like me to know a little more about shallots, I share a simple article below. May you enjoy this recipe and if you try it out I would love for you to use the connection area below to let me know how it went!
Love,
Michelle
Dear Friend,
I learned about the awesomeness of cooking with fresh rosemary from my family. I also always like to cook with as many colors as possible. This simple dish combines both of those ideas to make a elegant and clean eating side. Along the way I also did a little research about the health benefits of shallots. If you were ever curious like me to know a little more about shallots, I share a simple article below. May you enjoy this recipe and if you try it out I would love for you to use the connection area below to let me know how it went!
Love,
Michelle
ROASTED ROSEMARY
SHALLOTS & RAINBOW CARROTS RECIPE
INGREDIENTS:
1 bag (2 lb) Trader Joes Carrots of Many Colors
1 bag of Shallots
5 strings of Fresh Rosemary
1 TBSP Minced Garlic
1 TBSP Olive or Coconut Oil
Sea Salt & Pepper Grinder to taste
INSTRUCTIONS:
1 bag (2 lb) Trader Joes Carrots of Many Colors
1 bag of Shallots
5 strings of Fresh Rosemary
1 TBSP Minced Garlic
1 TBSP Olive or Coconut Oil
Sea Salt & Pepper Grinder to taste
INSTRUCTIONS:
- Pre-heat oven to 400 degrees.
- Wash and slice carrots.
- Cut Shallots into half moons.
- Toss all ingredients above together (just rosemary leaves, not stalk) and put on a baking sheet.
- Roast in oven until desired tenderness (about 30 minutes). Stir and flip ingredients halfway through to help equally brown. Enjoy!
