CUMIN ROAST CARROTS
CUMIN ROAST CARROTS
Ingredients
- 150g/5½oz Chantenay carrots
- or other small carrots
- drizzle olive oil
- 2 garlic cloves
- unpeeled
- 1 sprig rosemary
- 1 tsp cumin seeds
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives
- to garnish
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Place the carrots onto a baking sheet
- add the garlic cloves
- rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
- Place in the oven and roast for 10-15 minutes
- or until the carrots are tender and golden-brown.
- To serve
- transfer the carrots to a serving bowl and garnish with the chopped chives.
