Garlic and Rosemary Roasted Carrots
Brilliant Christmas or Thanksgiving side dish which will look beautiful and bright on your table! These roasted carrots taste sweet when they're roasted, with an extra intensity of garlic and rosemary!
- 10-15 medium sized carrots, peeled
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- A few sprigs of fresh rosemary
- Salt and pepper to taste
Pre-heat oven to 200 C.
Keep carrots whole if desired, or chop in battons.
Place carrots in a baking tray and mix with the rest of the ingredients.
Bake for around 45 minutes (30 minutes will probably be enough if the carrots are chopped) until the carrots are cooked through and a little brown.