This simple roast veg is sweet and warming, perfect for a winter side and left overs can go into your salad and omelette the next day!
- Cut 4-5 large carrots any way you wish
- Spread out in a baking dish
- Add a generous splash of extra virgin olive oil
- Add a sprinkle of good quality salt
- Add some herbs (optional). Rosemary, thyme and sage all work well.
- Ensure all carrots are well coated
- Bake in moderate over for 1 hour
- Enjoy warm as a side to meat
- Left overs can be added to salads, curries or reheated the next evening