Super simple roasted carrots

You may not yet know this but need these in your life. Super simple roasted carrots, they take no time to prep and the oven does all the work. It’s THAT simple. The taste is sublime though – tantalisingly sweet and the carrots just melt in your mouth.

You can eat them whole as a snack or a side, you can chop them up and add them to salads, bowls or your kids’ lunch boxes. They are super versatile.

I also love that these are roasted whole – just trim the green tops, wash your baby carrots and you’re good to go. No chopping, no trying to make sure that your pieces are the same size (who am I kidding, does anyone actually do this?!).

This is such a great dish to put together in a hurry and let me tell you, kids love them. There is something about picking up those little tender carrots with your fingers that makes you want to eat more!

They are great the next day too, if you have any leftovers – so give them a try this weekend!

Ingredients

• 1 bunch Dutch/baby carrots (go for rainbow colours, if you can find them)
• olive oil (I use garlic flavoured olive oil)
• salt and pepper (optional)

Method

1. Pre-heat your oven to 220C.
2. Grease a baking tray and line with baking paper.
3. Trim the green tops off the carrots and give the carrots a wash.
4. Dry the carrots with paper towels and place them onto the baking tray in a single layer.
5. Drizzle olive oil over the carrots, and sprinkle salt and pepper, if using.
6. Roast in the oven for about 30 minutes or until the carrots are tender.
7. Let cool slightly and enjoy!