Thanks to Maureen Contini for sharing this recipe with us.
1 1⁄2 lbs. carrots
1 teaspoon sugar
2 tablespoons olive oil
1⁄2 teaspoon salt
2 tablespoons fresh rosemary, finely chopped
1 pinch pepper
Heat oven to 425 degrees F. Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature
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