Roasted Carrots with Lavender Salt
1 bunch carrots, sliced
1 large onion, chopped
2 Tbs. olive oil
1 tsp. vanilla
1 ½ tsp. lavender salt
Preheat oven to 400 F. Steam carrots in a saucepan in 1/3 cup of water for 5 minutes, and cover tightly with a lid. Transfer carrots and the leftover water to a baking dish. Stir in the chopped onion, olive oil, vanilla, and lavender salt. Mix well. Cook for 20 minutes until carrots are golden. Serve immediately.