Rosemary Citrus Roasted Carrots

Sweet, caramelized carrots meet a sunny kick of citrus and rosemary. This one smells like winter holidays and tastes like sunshine on a plate.

Ingredients

• 3 large carrots (about 2 cups), chopped into 1/2-inch pieces
• 2 tbsp olive oil
• 1–2 tsp Leafie & Suns Rosemary Citrus Salt

Directions

1. Preheat oven to 425°F.
2. Toss chopped carrots with olive oil and spread on a baking sheet.
3. Roast for 10 minutes, then remove from the oven and sprinkle with Rosemary Citrus Salt.
4. Toss gently to coat, then return to the oven for about 10 more minutes, or until caramelized and tender.
5. Taste and add a pinch more salt if needed.

Bright enough for spring brunch, cozy enough for Thanksgiving, a little bowl of sunshine any time of year.