.
.
.
.
.
.
.
.
.
.
Oven baked carrots
INGREDIENTS
- 2 big carrots per person
- a splash of olive oil (enough to cover the carrots in a thin layer of oil)
- 1 teaspoon of Herbes de Provence (or rosemary)
- a pinch Course sea salt
INSTRUCTIONS
- Pre-heat the oven to 180°C
- Wash the carrots and remove the tips and the skin (or you can leave the skin on if you don’t mind)
- Cut the carrot into shorter pieces (I usually cut a carrot in 3 parts)
- Then cut the pieces of carrot in 2 length-wise
- Cut each piece again in 2 length-wise, so each piece of carrot is now a quarter
- Put all the carrot pieces in a bowl, add a splash of olive oil
- Mix until all the carrot pieces are covered in oil
- Place the carrot pieces on baking paper on a baking sheet
- Sprinkle the herbes and salt over the carrots
- Bake in the oven for about 40 minutes