Rosemary Ginger Spiced Carrots

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Kudos to our amazing Ambassador Lauren for this delicious recipe and for posting it on her blog, Me & the Mountains!


  • 5 medium carrots (about 2 1/2 cups)
  • 1/3 c. unsweetened Bhakti Chai concentrate
  • 1 T extra virgin olive oil
  • 1 T rosemary (divided)
  • 1/4 tsp. sea salt


  1. Chop carrots into pieces that are about 1/2″ thick.
  2. In a bowl, whisk together Bhakti Chai Concentrate, olive oil and 1/2 T of the rosemary. Add carrots to marinade and stir until all pieces are coated.
  3. Let sit in the fridge for at least 6 hours- preferably overnight.
  4. When ready to cook, heat oven to 400˚. Spray a cookie sheet with nonstick spray and spread carrots out evenly.
  5. Sprinkle remaining rosemary and sea salt over the carrots and bake for 25 minutes (stirring twice while baking).