Roasted Carrots with Rosemary and Thyme // Holiday Side Dish ❤️ Step by Step

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

These incredible ROASTED CARROTS with ROSEMARY and THYME are one of the most loved side dishes for all occasions, the are simple to prepare with just a few ingredients. They are perfect with a big pile of turkey and gravy, or simply served with any main dish. I always prefer peeling and cutting up my own carrots, but you can use baby carrots, petite carrots or sticks as a pre cut option. Your family will love the light garlic and Rosemary and thyme flavor these carrots have. I hope you give this dish a try. ❤️

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INGREDIENTS ___________________
■400° for 20 minutes, I flipped them over at the 10 minute point…you can adjust the temperature if you want accordingvto your oven…so sorry I forgot to say it.❤️
2 pounds carrots (peeled and cut into 1 inch pieces)
1 Tbsp Olive oil
1/2 stick unsalted butter
1/4 C. Light brown sugar
1 xtra big minced garlic clove (or 3 medium)
1/4 tsp ground cinnamon
1 Tbsp chopped parsley (or as needed)
1/2 tsp red pepper flakes (optional)
2 fresh sprigs Thyme (or 1 tsp dried Leaves)
1 fresh sorig Rosemary ( or 1 tsp dried crushed )
Salt as needed
Pepper as needed
Non stick

DISCLAIMER
do NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#roastedvegetables
#carrots
#rachelcookswithlove

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