Rosemary Roasted Carrots
Deliciously tender carrots with lots of flavour
Ingredients
- ~750 g carrots washed, sliced longways if more than a cm wide at the fat end
- 2 tbsp olive oil
- 3 sprigs fresh rosemary
- 3 cloves garlic crushed
- 1 tbsp sweetener honey or maple syrup
- salt
Instructions
- Pre-heat the oven to 180°C (~350°F)
- Place the carrots evenly in a baking dish
- Add the olive oil, garlic and rosemary leaves (run your finger down the sprig to release the leaves. You may like to keep some aside for an attractive serving decoration. Sprinkle salt over the carrots - flake salt works well if you have it.
- Get your hands in there and make sure the carrots are coated and the rosemary and garlic evenly distributed throughout the dish
- Bake until slightly tender (about 35 minutes), then add the sweetener, stir through the carrots and bake another 10 minutes. The carrots should be very tender and starting to caramelise. You can bake longer if you prefer them even softer and more caramelised or shorted the cook time for a crunchier result.
Notes
There are many ways to personalise this recipe. You can leave out the sweetener for a savoury dish, add spices such as cumin and ginger and cut the carrots into chunks to provide more surfaces for flavour to adhere to.