Roasted Rosemary and Honey Carrots

Yields1 Serving

It's so quick and easy to add some amazing flavours to veggies to accompany plain meat dishes or even have them on their own!

GF, DF, GrF, EF, NF, P

1 bunch of organic baby carrots, washed (I used 10)

1 stick rosemary (leaves only)

1 tbsp butter, ghee or coconut oil, melted

1 tsp raw honey

Pinch of freshly ground Changing Habits Pepper

Preheat the oven to 180C.

Add the carrots, rosemary, pepper and melted oil, butter or ghee to a bowl and mix thoroughly together making sure the carrots are coated well.

Place the carrots onto a baking tray and roast until golden brown and cooked to your liking. Just make sure you flip the carrots half way through cooking to make sure they are golden all over.

Remove from the oven when ready and drizzle with the honey and serve.

Suggested Serving: as a side to other roasted veggies and meat, with salad and fresh seafood or chopped up and added to a make a salad with spinach, cucumber, feta and toasted nuts

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Roasted Rosemary and Honey Carrots