Low Sodium Rosemary-Garlic Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Rosemary-Garlic Roasted Carrots

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Ingredients

4 servings

1.5 lb carrots, peeled and halved lengthwise if thick
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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3 tbsp olive oil
4 cloves garlic, thinly sliced
2 tbsp fresh rosemary leaves, roughly chopped
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger
1 tbsp fresh lemon juice
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
2
In a large bowl, toss the carrots with the olive oil, garlic, rosemary, salt, and ground ginger until evenly coated.

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