Butter Roasted Purple Carrots with Truffle Salt and Rosemary

Butter Roasted Purple Carrots with Truffle Salt and Rosemary

All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.

Ingredients:

1 bunch of purple carrots, tops removed

1 Tbsp organic butter, melted

1 Tbsp dried or fresh rosemary

truffle salt, to taste

freshly cracked black pepper, to taste

Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.

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1 Comment

Filed under Recipes, Uncategorized, veggie side dishes

One response to “Butter Roasted Purple Carrots with Truffle Salt and Rosemary

  1. Holy …! These carrots are so beautiful!

    I’ve never had purple ones, gorgeous 🙂

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