When I started studying and living on my own, I had no clue how to make my vegetables more interesting. I’d very often have one of those cans of peas, or some broccoli, or a salad… So, if you’re a student like me and you don’t know how to make your veggies delicious, you’ve come to the right place! These roasted carrots are crunchy, sweet, healthy and simply very tasty.
Because they are roasted with just a little bit of oil, they are quite nice and healthy, too! You can eat leftovers the next day for lunch, or put them in a salad…. Endless possibilities 😉
A few months ago I had some sort of epiphany. I wanted to cook as much as I could, make the best dinners and snacks and learn as much as possible. This lasted for quite a while, which was why I started this blog in the first place.
However… Lately I haven’t really been feeling superb, which was noticeable in my cooking and blogging. All of a sudden I lost my inspiration and some of my motivation, too! But now that I’ve got a little less stuff on my head I’m sort of getting around. Recipes like these are perfect for the nights I don’t feel like cooking: prepare the carrots, pop them in the oven, wait for a bit and… done!
Easy as can be, and I quite like roasted carrots as you can see in this recipe too 😉
Will I see you guys again? Feel free to leave me a comment, I love hearing from you!
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- Carrots, a bunch (around 10-12)
- Dried basil, a teaspoon
- Dried parsley, a teaspoon
- Dried thyme, half a teaspoon
- Dried chives, a teaspoon
- Olive oil, a spoonful
- Salt and pepper
- Preheat the oven to 200 degrees Celsius.
- Clean the carrots and cut out any brown parts.
- Dry them and place on a sheet of baking parchment.
- Drizzle with oil and top with the herbs, salt and pepper, then bake them for around 35 minutes or until crisp.