Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator
1 1/2 pounds carrots (10 medium)—washed and peeled
2 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary (or more to taste)
1/2 teaspoon sea salt, or more to taste
Preheat an oven to 425 degrees.
Place sea salt in a small bowl. Add chopped fresh rosemary and toss with a fork. Let stand while preparing carrots to create an aromatic garnish.
Using a sharp knife and cutting board, cut 1 carrot in half crosswise. Next, cut each half lengthwise to create little sticks. Repeat with the remaining carrots.
Place the carrot sticks on a baking sheet, drizzle with olive oil, then toss to coat completely. Spread the sticks out in a single layer and sprinkle with rosemary infused sea salt. Roast for 20-25 minutes, turning once—until tender, crispy and the tips start to caramelize.
Chef’s Note: Add other local in-season ingredients to the carrots—such as parsnips and sweet potatoes—to make this healthy and nutritious dish throughout the growing season! Substitute red pepper flakes for the rosemary for a spicy alternative. Leftovers make a colorful addition to any summer salad.