Rosemary Carrots

I wanted to post something festive since its a gameday and all. The best I could come up with is Rosemay Carrots because they are burnt orange. I know I know, carrots, kinda lame right? Well, I must admit this post everyday for a month thing is harder than I thought! Coming up with new ideas and writing about them everyday is a bit of a challenge. Especially on Saturdays. So here goes… this might be the most simple side dish ever.

You’ll need:

Fresh Carrots

Fresh Rosemary

Kosher Salt

Olive Oil

Wash and peel carrots. Then thinly slice.

This might be the easiest side dish ever. Put carrots in skillet. Drizzle with olive oil. Pick off rosemary leaves and put in pan. Sprinkle with kosher salt. Cook on medium to low heat for about 25min. You could cook on a higher heat and speed this up but I was trying to time this to come out same time as the soup. Also, I didnt want the carrots to be over cooked and become too mushy.

I mean seriously, so simple. But so good at the same time. Hook ’em!


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