Roasted Carrots with Rosemary
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Picture by:
Lynn Lewis
Roasted Carrots with Rosemary
Eating carrots can reduce cholesterol levels, in turn decreasing the risk of heart disease, and they are also delicious!
Ingredients
Serves: 6
- 500 g large carrots, peeled and cut into matchsticks
- 1/4 teaspoon salt
- 1 1/2 teaspoons olive oil
- 1 teaspoon finely chopped fresh rosemary leaves or 1/2 teaspoon dried
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- 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.
- Roast 10 minutes. Stir in rosemary. Roast until crisp-tender and lightly browned in spots, 7 to 10 minutes.
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Reviews (1)
0
it's very easy and good recipe. I used baby carrots and took little bit longer to roast. - 17 Dec 2015
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