Roasted carrots with cumin and rosemary
Roasted carrots with rosemary are great with any roasts like turkey, chicken or beef. So easy to make and the natural sweetness of carrots with enhance any dinner table.
Servings: 4 people
Calories: 90kcal
Equipment
- baking tray
Ingredients
- 500 g Carrots
- 15 ml Olive oil
- 5 g Garlic
- 5 g Picked rosemary
- 3 g Ground cumin
- Salt and Pepper to taste
Instructions
- Cut the carrots in sticks, cutting them in half lengthwise first and then half again or in thirds depending on the carrots size
- Place the sticks in a baking tray, drizzle with the olive oil, add the sliced garlic, picked rosemary, ground cumin and seasoning
- Mix with your fingers so that all the carrots sticks are evenly coated
- Place in a preheated oven and roast at 200C or 400F for 35min steering occasionally
- Taste and adjust seasoning, serve
Notes
HINT AND TIPS:
If you prefer, use cumin seeds instead of ground cumin. Not a big fan of cumin? Substitute cumin for fennel seeds!
This is a great side dish, suitable for Vegans and Vegetarians, naturally Meat Free, Gluten Free and Dairy Free.
All the goodness without compromise!
Nutrition
Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g
