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Roasted Carrots with Allspice

Lynne Rossetto Kasper | Sally Swift
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

3

lbs Carrots

4

Garlic cloves, large

1

Peel of

1/2 tsp

Allspice, freshly ground

1

Salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin