Ingredients


A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.

150g/5½oz Chantenay carrots, or other small carrots

drizzle olive oil

1 sprig rosemary

1 tsp cumin seeds

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish










Method


Preheat the oven to 200C/400F/Gas 6.

Place the carrots onto a baking sheet, add the rosemary and cumin seeds and season generously with salt and freshly ground black pepper.

Mix together.

Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.


To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.



Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Cumin Roast Carrots
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