Mango Guacamole with Rosemary Carrots

For the mango guacamole:
Cut and mash the avocados in a small mixing bowl. Dice mango, tomato, and onion and add to the avocado mixture. Add olive oil, salt, and black pepper.

For the rosemary carrots:
Preheat oven to 400ºF and line a baking sheet with carrots.

Cut carrots into strips lengthwise and place them into a gallon-size resealable bag. Add olive oil, salt, black pepper, thyme, and rosemary to bag and seal. Coat the carrots in the seasonings by shaking the bag! Shake, shake, shake.

Spread carrots onto the baking sheet and evenly distribute. Bake for 15–20 minutes, checking every 5 minutes.