Nickel Allergy Friendly Rosemary-Garlic Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Rosemary-Garlic Roasted Carrots

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1.5 lb carrots, peeled and halved lengthwise if thick
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!