Honey roasted carrots with rosemary

Carrots and rosemary may seem like an unlikely pairing, but combined with some honey goodness they make a tasty, fuss-free side dish.

Ingredients

• 300g organic carrots
• 2 x tablespoons of honey
• 2 x sprigs of rosemary
• 1 x pinch of salt
• 1 x pinch black pepper
• 1 x tablespoon olive oil

Method

Pre-heat your oven to 180C.

Wash and peel the carrots and cut them into small sticks.

Line a baking dish with aluminium foil and place the carrots in the middle of the foiled dish. Drizzle the honey and olive oil over the carrots and mix through gently with your hands. Break the rosemary sprigs into small pieces and sprinkle over the carrots. Season the carrots with salt and pepper.

Wrap the carrots in the aluminium foil – taking care to cover them completely.

Place the carrot parcel in the oven and cook for 20 minutes.

Unwrap the foil, and the carrots are ready to be served.