A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.
150g/5½oz Chantenay carrots, or other small carrots
drizzle olive oil
1 sprig rosemary
1 tsp cumin seeds
salt and freshly ground black pepper
2 tbsp chopped fresh chives, to garnish
Preheat the oven to 200C/400F/Gas 6.
Place the carrots onto a baking sheet, add the rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.