Roasted Garlic Carrots
Ingredients for the Roasted Garlic Carrots
1.5 – 2 lb of organic baby carrots with the tops trimmed
1/4 cup oil (olive, avocado or grapeseed oil)
1 TBSP chopped fresh basil or dill
1 TBSP fresh thyme, chopped
1 TEA dried rosemary
3 – 4 garlic cloves, minced
2 TBSP lemon or orange juice, freshly squeezed
1 TEA sea salt
Dash of pepper
Optional: 1/2 cup Parmesan or Asiago cheese 
Directions
Arrange the carrots on a single layer of a baking sheet that has been lined with parchment paper. In a small mixing bowl, mix together the olive oil, all the desired herbs above (or other ones that you like), salt and pepper and lemon juice, and garlic. Whisk until well combined and then pour over the carrots. Sprinkle with cheese if desired.
Roast at 400 degrees for about 20 – 30 minutes (cooking time varies and depends on the width of the carrots you use). When they are fork tender they are done. These are delicious when served warm. If you would like to pour a delicious dressing on top of them (instead of the cheese), you could make this one: Lemon Dill Dressing or my favorite Scallion Ranch Dressing.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
