Roast carrots with rosemary

Roast carrots with rosemary

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Roasting a carrot turns this common vegetable into the sweetest delicacy. Great with a roast dinner.

Ingredients

Quantity Ingredient
350g carrots
light olive oil
3 sprigs rosemary
or 1 teaspoon dried rosemary

Method

  1. Preheat the oven to 190°C. Wash the carrots and remove the tops. If the carrots are large, cut them in half from top to tail, otherwise leave them whole. Lay a sheet of baking parchment on a baking tray, then place on the carrots. Drizzle with oil, season with salt and pick the rosemary on top of them, turning in the oil to make sure they are well coated. Cover with foil and put in the oven for 25 minutes. Remove the foil and return the tray to the oven for about 15 minutes, until the carrots brown slightly and lose their raw crunch.

Variation

  • With maple glaze: Drizzle maple syrup over the carrots before roasting them, then serve them with other salads, or roast chicken or lamb. Serves 4 as a side dish, or as part of a mixed meze.

Storage

  • The carrots will keep well for three days in a sealed container in the fridge. To reheat, cover and bake in an oven preheated to 180°C for about 15 minutes, or until piping hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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