Roasted Carrots

Name: Roasted Carrots
Ingredients: 1 bunch carrots (preferably small, baby type, about 300g); 3 tablespoons olive oil; 1 level teaspoon herbs de provence; 1/2 teaspoon granulated garlic; 1/2 teaspoon chili powder; 1 teaspoon lemon juice; 1 pinch pepper; 1 pinch salt

March 23, 2010

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We have lamb roast... now I've prepared a suitable side dish for it.

Ingredients

1 bunch carrots (preferably small, baby type, about 300g)
3 tablespoons olive oil
1 level teaspoon herbs de Provence
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1 teaspoon lemon juice
1 pinch pepper
1 pinch salt

Servings: 3

How to prepare roasted carrots

Cut off the carrot leaves, but leave a few cm of greens at the end. Wash the carrots well if they're not too dirty, but if they're dirtier, peel them with a vegetable peeler. Dry with paper towels.
* if you don't have baby carrots, cut regular carrots in 2 or 4 lengthwise (depending on thickness) and then into pieces of about 5 cm, slightly on the diagonal.
Mix the oil with the rest of the ingredients and pour over the carrots, mixing so they are well coated. At this point you can keep them in the refrigerator until you want to roast them.
Place the carrots on a baking tray lined with parchment paper and bake at 200°C (400°F) for 20-30 minutes. Stir halfway through the baking time. Serve immediately.

Roasted Carrots

Roasted Carrots

Ingredients

How to prepare roasted carrots

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