Mandarine-Prune Rosemary Roasted Carrots
They are so sweet and yummy that you might want to sing while eating them. That would be completely ok because these carrots are not only amazing but they also give a “jus” that is even more amazing.
Roasted carrot are delicious add on many different meals in the fall and winter and can be added to salads as well.
- Carrots; Whole
- Mandarins; Cut into wedges and one as juice
- Rosemary and thyme, Fresh chopped or dried
- 3 Star of anis, cracked into small pieces
- Salt and pepper
- Oil- un-toasted sesame oil or olive oil
- Water in bottom as you cook-1/4 cup at a time
Wash and scrub or peel the carrots but leave them whole…Or you can cut them into chunks if you prefer. Cut the madrases into wedges and keep one as juice that you squeeze over the carrots before putting them in the oven. Scatter the prunes whole or chop them smaller if you prefer.
Add everything to a baking dish and pour a little water in the bottom of the pan. Sprinkle sea-salt, fresh ground pepper, rosemary and thyme.
Drizzle with un-toasted sesame oil. (You can use olive oil, but if you do, then bake the dish at 350 degrees max.)
Pre-heat the oven to 425 degrees and expect to have the carrots in for 45-60 minutes, depending on their size and how roasted you like them.
Every 15 min. add 1/4 cup of water to the baking dish.
There are many more recipes like this in the online program. You can give the gift of learning more healthy recipes by giving someone the 1 year subscription for the Holidays. Gift-certificates are in the Path for Life Store. My new book EAT TO FEEL FULL is coming out soon too. It is shipping in March 2015.