Cumin Carrots

• 1kg Chantenay carrots, or other small carrots

drizzle olive oil

• 2 garlic cloves, unpeeled
• 1 sprig rosemary
• 1 tsp cumin seeds

salt and freshly ground black pepper

• 2 tbsp chopped fresh 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.