Lavender Roasted Carrots

September 9, 2011

Last weekend was food-filled, what with a big family birthday shindig on Saturday and the usual Sunday afternoon band practice with friends and family.  My mom always leaves the menu planning up to me for her birthday so this year, in addition to a big rum-soaked and chocolate mousse-filled pound cake, I came up with Brined and Roasted Chicken with Tarragon Vinegar Cream Sauce, Gouda Grits, Roasted Asparagus with Lemon and these easy carrots.

More recipes are coming soon but it’s been a busy week so I’m starting with the simplest and easiest.

  • Carrots
  • Olive Oil
  • Coarse Ground Salt and Pepper
  • Dried Lavender

Peel the carrots and slice them lengthwise into quarters.  I left the ends on but you can get rid of them if you like.

Because these carrots were pretty long, I cut them into half to better fit them onto the baking dish and onto our plates.

Arrange them in a single layer on a baking dish.  Drizzle with a little olive oil then sprinkle with salt, pepper and lavender.  Bake at 375 for 20 to 25 minutes or until they’re tender but not mushy.

Serve them up and enjoy!

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