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Roasted Carrots

These can be served either hot or cold
Author: an original recipe from Lavender and Lime


  • 3 carrots cut in half
  • Olive oil for drizzling
  • 1 garlic clove lightly crushed then cut in half
  • 2 thick slices fresh root ginger
  • 2.5 mls dried dill
  • Salt and freshly ground black pepper to season


  • Preheat the oven to 220° Celsius
  • Place the carrots into an oven proof dish and drizzle generously with the oil
  • Add the garlic and ginger
  • Sprinkle on the dill and season to taste
  • Roast for 35 minutes then serve