Until I moved to Sydney, I did not realize how delicious roasted carrots can be! However, it takes time to roast root vegetables on busy weekdays. So, I came up with a modern-day version of roast suitable for working women like us. Although it is not true to the British tradition, I decided to boil the veggies first before roasting them to minimize the time in the oven. The result is as wonderful as the traditional kind. As for the salad, toss the salad greens in olive oil, balsamic vinegar, salt and pepper then topped with sun dried tomato chunks and brie cheese (or any kind of cheese you have in your fridge).
3 to 4 tablespoons
2 to 3 pieces
2 to 3 sprigs
In This Recipe
Bring water to a boil. Peel the carrots and cut them in half and lengthways. Peel the potatoes and cut them in one quater of the size. Boil the veggies for 10 min.
Toss the veggies in olive oil. Place them in the oven-safe dish. Sprinkle rosemary and season with sea salt and pepper.
Bake in the preheated oven for 10 to 15 min until the carrots and potatoes are lightly gold and crispy.