Roasted carrots with rosemary

Roasted carrots with rosemary


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About this recipe: Eating carrots can reduce cholesterol levels, in turn decreasing the risk of heart disease.

Lynn Lewis

Serves: 6 

  • 500 g large carrots, peeled and cut into matchsticks
  • ¼ teaspoon salt
  • 1½ teaspoons olive oil
  • 1 teaspoon finely chopped fresh rosemary leaves or ½ teaspoon dried

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 200°C. Mound carrot sticks on a baking tray. Sprinkle with salt and drizzle with oil. Toss gently to coat. Spread out on tray in a single layer.
  2. Roast 10 minutes. Stir in rosemary. Roast until crisp-tender and lightly browned in spots, 7 to 10 minutes.

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