Chilli and rosemary carrot spears

Chilli and rosemary carrot spears

By
From
The Herb & Flower Cookbook
Serves
6
Cooking time
25 mins

This is finger food at its least sophisticated but most enjoyable. The host doesn’t have to fiddle around stuffing vol-au-vents and the guests can feel happy in the knowledge that they are being a bit healthy whilst devouring the satisfyingly delicious cheese and chilli combo. This is best served as an appetiser before people sit down – it is unusual and requires not much more work than turning out a bag of crisps – but it can also be served as a side dish.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
400g carrots, trimmed and peeled
2 stalks rosemary, leaves only
salt
chilli oil, for serving
parmesan, grated, for serving

Method

  1. Preheat the oven to 200°C. Tip the oil into a roasting tray and place it in the oven. Meanwhile, slice the carrots in half lengthways. Slice each in half lengthways again so that every carrot is cut into four spears. Place the carrots in the roasting tray of hot oil and add the rosemary leaves and a good pinch of salt. Carefully mix everything together so that the carrots are well basted and place the tray back in the oven for 25 minutes, or until the carrots are looking a bit crispy and roasted.
  2. Transfer the carrots to a platter using a slotted spoon, bringing with them the bits of rosemary but leaving behind as much of the oil as possible. Drizzle them with a little chilli oil and throw a nice big handful of grated Parmesan over the top. Serve immediately.

Substitute the rosemary with...

  • Thyme, sage or marjoram.
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