Breastfeeding Friendly Rosemary-Garlic Roasted Carrots
Total time40 min
Prep time10 min
Cook time30 min
4.7(12)
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Learn more →Ingredients
4 servings
- 1.5 lb carrots, peeled and halved lengthwise if thick
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 tbsp fresh rosemary leaves, roughly chopped
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
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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