INGREDIENTS
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About 1kg medium sized carrots (I used multicolor)
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2 tbsp extra virgin olive oil
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2 tbsp unpasteurized honey
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1 tbsp Dijon mustard
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1 tbsp fresh rosemary, finely chopped
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2 cloves garlic, minced
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½ tsp Himalayan or fine salt
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½ tsp freshly cracked black pepper
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A handful of chopped fresh parsley to garnish