Cumin Carrots

- 1kg ChantenayÂ carrots, or other smallÂ carrots

drizzleÂ olive oil

- 2Â garlicÂ cloves, unpeeled
- 1 sprigÂ rosemary
- 1 tspÂ cuminÂ seeds

salt and freshly groundÂ black pepper

- 2 tbsp chopped freshÂ chives, to garnish

Method

- 1. Preheat the oven to 200C.
- 2. Place the carrots onto a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper and olive oil. Mix together.
- 3. Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
- 4. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.