Friday, 2 September 2016

Roasted rosemary carrots (AIP)

Roasted rosemary carrots (AIP)
Delicious side dish or snack, fragrant with rosemary

You will need (feeds 2 to 3):
a bunch of young carrots (about 12 thin carrots)
1 generous tbsp lard (or coconut oil for VEGAN version)
1 scant tbsp dried rosemary

1. Cut off the carrot tops and wash the youngsters scrubbing the skin, no need to peel. Pat them dry.
2. Arrange them in a baking dish, add the lard or coconut oil. Place the dish into a preheated oven and melt the fat.
3. When the fat is all melted (it only takes a minute or two) take the dish out, toss the carrots to cover them with the fat, finally sprinkle with the rosemary.
4. Roast at 175 C for about 35 to 45 mins.

Serve as one of your side dishes, pack for lunch or snack on it. Enjoy!

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