Want to add something special to your Sunday roast? These rosemary roasted carrots are the perfect side dish. Sweet, herby and full of flavour. You can use our rosemary jelly to jazz up any vegetable - this works well with parsnips and potatoes too!
1 tbsp olive oil
1 tsp Rosemary Jelly
1 tsp freshly chopped rosemary
1. Preheat the oven to 180C/160C Fan/Gas mark 4. Wash, peel and chop your carrots. Place the chopped carrots into a roasting tin, add the oil, rosemary jelly and fresh rosemary and mix together until the carrots are well coated.
2. Roast for 20-25 minutes, until the carrots have browned slightly and are soft when a knife goes through them.