Roast Carrot Recipe



  1. Place a large pan of water on a high heat and bring to the boil.
  2. In the meantime, peel the carrots and cut them into half (length ways).
  3. Carefully add the carrots to the boiling water, turn down the heat and simmer gently for around 5-8 minutes.
  4. Once the carrots are almost cooked, drain off the water using a colander and leave them to stand for a couple of minutes.
  5. Place onto a roasting tray,  lightly coat them in oil and sprinkle with chopped rosemary.
  6. Bake in a hot oven (200 degrees Celsius) for approximately 30 minutes until dark and crispy on the outside.


  • Cut the carrots to roughly the same size to ensure they roast evenly.
  • For added flavour try mixing honey with the oil, it will give the carrots a sweet sticky and delicious coating. (Don’t add too much though, as honey burns easily!)