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Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche

Noelle Carter
  • minutes
  • Serves

INGREDIENTS

2

lbs Carrots

1

Chives

2 cloves

Garlic

1/2

Lemon, zest of

1 tsp

Rosemary, fresh

2

very small sprigs Rosemary

1 1/2 tsp

Lemon juice

1/4 tsp

Black pepper

1/8 tsp

Gray sea salt

1

Gray sea salt

1 pinch

Grey sea salt

1

Maple sugar

1

Olive oil, Extra-virgin

1

Black pepper creme fraiche

1/2 cup

Butter

1/2 cup

Creme fraiche

2 tbsp

Rosemary butter