Roasted Baby Carrots

  • Provided by:

    Ingredients Print Recipe

  • 1 lbs baby heirloom carrots, multicoloured (not those little baby cut carrots in a bag)
  • 1 sprigs of rosemary
  • 2 cloves of garlic, smashed
  • 2 tbsp olive oil
  • 1/4 cup toasted hazlenuts, lightly crushed
  • 2 tbsp picked dill
  • 3 tbsp fresh ricotta
  • Salt and pepper


1. Preheat oven to 500F.

2. Clean and trim carrots; leave skin on. If you can't find baby heirloom carrots, simply use large heirloom carrots and cut into large cunks (about 2-3 inches long). Toss carrots with olive oil, salt, pepper, garlic and rosemary. Roast for 8-10 minutes until caramelized.

3. Transfer carrots to a platter. Drizzle with maple syrup and top with hazelnuts, dill and dollops of ricotta cheese.

Note: To toast hazelnuts, roast in preheated 400F oven for about 5 minutes. Rub hazlenuts in a towel to remove skins.

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Sell This House
Fix This Yard
Hiring America
Children's Programming