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Rosemary & Blood Orange Roasted Carrots

Beautiful flavors come alive together in this delectable recipe that was inspired by farm fresh carrots and a hint of rosemary!

Rosemary & Blood Orange Roasted Carrots

Join me in the kitchen for the video demo here!

Rosemary & Blood Orange Roasted Carrots 2 cups organic carrots, sliced into sticks (larger than julienne) 1/2 teaspoon avocado oil sea salt pepper organic blood orange, cut in half 1 teaspoon fresh rosemary 1/2 teaspoon each: Heavenly Blood Orange Olive Oil & Rosemary Olive Oil extra rosemary for garnish blood orange zest, optional 1. Pre-heat the oven to 375 degrees. 2. In a mixing bowl, toss the carrots with the avocado oil, salt, pepper, rosemary and a squeeze of blood orange juice. 3. Arrange the carrots onto a glass pan or stoneware baking sheet. Squeeze additional blood orange juice if desired and slice a few small pieces of blood orange to bake with the carrots. 4. Bake for 15-20 minutes until they reach the desired tenderness. 5. Remove from the oven and plate them. Drizzle with the Heavenly olive oil and additional seasonings and blood orange zest. Enjoy! ***The Heavenly Olive Oils are available here:

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