Roasted Multicolored Carrots and Rosemary

If you are looking for an impressive side dish, this is it! These are some of the most exiting vegetables to behold! This recipe calls for rosemary, but it can easily be switched out or changed to match your dinner! When I made these I was using thyme, so for my carrots I left it as a rosemary base and added thyme. These can easily done with cumin instead. 

1. Peel your carrots and cut the stems. If you would like to keep some of the stem for presentation, wrap it it foil so it doesn't burn while baking. I left 1-2 inches of the stem on. 

2. Combine extra virgin olive oil (1/4 cup) and a tbsp of rosemary. (Feel free to add 1 tsp thyme for added flavor). Mix and rub onto the carrots. 

3. Cook on a rack for 25 minutes at 375.

4. Take out and remove foil. Serve and enjoy!