Simple Roasted Dutch Carrots
These simple roasted dutch carrots may just be the star of your next meal. They come together so easily, require no technical skills and use easy to find simple ingredients.
Servings: 4 serves
- 2 bunches young, thin baby dutch carrots scrubbed clean
- 2 tbsp extra virgin olive oil or cooking oil of choice
- 3 cloves garlic minced
- salt and pepper to taste
- 1 tbsp chopped fresh rosemary
Preheat the oven to 400F (200C) and line a baking tray will aluminium foil or baking paper
Scrub the carrots and remove the green leafy stems, leaving just a small amount on top (about a thumbnails worth).
Arrange the carrots on the tray, drizzle on the olive oil, sprinkle on the garlic and salt and pepper.
Roast the carrots for 15 minutes. Open the oven and sprinkle the chopped rosemary over the half-roasted carrots and then pop back into the oven for another 15-20 minutes. The carrots should be starting to brown and caramelize on the edges.
Remove from the oven and place onto a serving dish. Sprinkle on a little more sea salt and serve.
Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 553mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28416IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 1mg