1 pound baby carrots, sliced
3 cloves garlic, minced
1/2 cup minced shallots
1 teaspoon salt
1 teaspoon dried oregano
1/3 cup olive oil
1 cup olive oil
1 tablespoon fresh lemon juice
1 1/2 tablespoons dried rosemary
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill weed
2 teaspoons dried basil
3 tablespoons dried oregano
3 tablespoons dried rosemary, crushed
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried tarragon
1 teaspoon dried oregano
1 teaspoon dried sage, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried tarragon, crushed
1 teaspoon dried oregano
1 teaspoon dried sage, crushed
1 teaspoon dried basil, crushed
Preheat oven to 350 degrees F (175 degrees C). Grease a large bowl or casserole dish.
Bring a large pot of water to a boil. Add carrots, and cook 10 minutes; drain.
In a large bowl, toss together garlic, shallots, and salt. Transfer to a large mixing bowl.
In a small saucepan, mix olive oil, olive oil, lemon juice, rosemary, oregano, basil, dill weed, basil, oregano and rosemary. Mix well.
In a large mixing bowl, mix olive oil, olive oil, lemon juice, rosemary, oregano, basil, dill weed, basil and oregano. Mix well. Transfer to the casserole dish. Sprinkle with crushed rosemary, oregano, basil, dill weed and crushed rosemary. Top with crushed rosemary, oregano, basil, dill weed and crushed rosemary.
Bake 25 minutes in the preheated oven, until carrots are tender.