Rosemary Roasted Carrots
These vibrant roasted carrots are coated in a sweet and sticky maple glaze and infused with aromatic rosemary and juniper. Nestled with bashed garlic cloves, this simple yet flavorful dish is the perfect vegan side accompaniment for a traditional Sunday roast.
Instructions
- 1
Preheat the oven to 200°C (180°C fan/Gas 6). Strip the needles from rosemary (3 sprig) and place them into a large roasting tin.
- 2
Add the carrots (400 g), olive oil (1 tbsp), garlic cloves (3 clove), and juniper berries (1 tsp) to the tin. Season with sea salt (0.5 tsp) and black pepper (0.5 tsp), then toss everything together to coat the vegetables thoroughly.
- 3
Roast in the top of the oven for 25-35 minutes until the carrots are tender and starting to turn golden.
- 4
Shake the tin halfway through cooking. For the final 3 minutes, drizzle the maple syrup (2 tsp) over the carrots and toss well. Roast until they are sticky and caramelized, ensuring the syrup does not burn.
- 5
Garnish with the additional rosemary (1 sprig) and serve immediately.
Nutrition Facts
Per portion