Roasted Rosemary Carrots

This side dish is a winner, especially when served along with the Sunday Roast!

For this recipe we used rosemary, but we’ve tried it with cumin seeds, and fennel seeds too. All good!

Preheat the oven to 200C. Give your carrots a good wash (or peel if they need it). Place in a roasting tin with some chopped rosemary, and the odd sprig too.

Drizzle over a couple of tablespoons of Littleseed Natural Cold Pressed Rapeseed oil, season with sea salt and black pepper, and then toss lightly before roasting in the oven for around 30 minutes.

Simple!

Jennie Palmer