Roasted Rosemary Carrots

I hate carrots. Let me rephrase that: I used to hate carrots. We’re slowly learning to become friends. Especially when we make a party with sea salt, rosemary and a drop of olive oil. 

If you’re having a roast dinner this Sunday, these carrots would make a scrumptious addition to your table. If you pick small carrots and slice them in half, right down the length, they look oh-so-pretty. Just an easy way to wow your guests with this humble but unmissable vegetable. 

I like serving mine in a salad 🙂 

Serves 3-4 as a side
Prep time: 5 minutes
Cooking time: 45 minutes

A good pinch of coarse sea salt
1 tsp dried rosemary
Olive oil spray (or other kind of neutral oil)
Pepper, to taste

Preheat the oven to 200ºC/390ºF. Line a tray with baking parchment.
Wash and cut the carrots down the length. (I don’t usually peel my vegetables because 1) I’m lazy like that and 2) all the good stuff’s in the peel. Don’t peel your pretty vegetables, they feel so naked without their skin.)
Spray the sliced carrots with some olive oil, sprinkle over the rosemary and salt (and pepper, if desired), then toss it all together with your hands (get in there!) Spread over the tray and bake for 40-45 minutes until magically tender yet crispy on the edges. 
Cool on a wire rack for a few minutes before serving. 

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