Roasted Heritage Carrots Easy

This is a delicious side dish.

Serves 2-3 people


  • 400g baby heritage carrots (or large carrots, sliced into batons)
  • 1 tablespoon of garlic oil
  • 1/4 teaspoon of salt
  • 3 sprigs of rosemary
  • 1 tablespoon of maple syrup
  • 1 teaspoon of pomegranate molasses
  • 1/2 teaspoon of ground cumin
  • 1 tablespoon of grated parmesan
  • 1 tablespoon of hazelnuts, chopped
  • Fresh herbs to decorate


Preheat the oven to 200C

Place the carrots in a roasting tray

Combine the oil, salt, syrup, molasses and cumin in a bowl and throughly whisk together

Pour over the carrots and mix it all up

Sprinkle with the parmesan and roast for 25-30 minutes or until the carrots are tender, with only a slight bite in the middle

Sprinkle with the hazelnuts and herbs and serve immediately