You will need:
1 bunch of carrots
Preheat oven to 400 degrees Fahrenheit. Peel and slice carrot pieces into roughly French fry size. In a medium size bowl, toss the cut carrots with the Italian Herb Medley Extra Virgin Olive Oil. Place oiled carrots on a cookie sheet in one layer. Season with the Smoked Rosemary Salt. Bake for 20 minutes until crisp.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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