Here’s a simple vegetable accompaniment with a bit of a zing. It can be served hot, room temperature or cold and can be prepared ahead of time.
Rosie
ROAST CARROTS WITH GINGER, ROSEMARY AND CHILLI
Serves 8-10
5 bunches Dutch carrots
2 tablespoons extra virgin olive oil
45 gm fresh ginger, peeled and cut into fine julienne
3 long red chillies, seeded and sliced lengthways into 6 or 8 strips
3-4 sprigs rosemary, leaves stripped and stems discarded, plus extra for garnish
Preheat oven to 225°C. Line a large oven tray with baking paper.
Trim and peel the carrots. Toss them in the olive oil and transfer them to the prepared oven tray, arranging them in one layer.
Bake for 15 minutes until the carrots are just beginning to colour and soften. Add the ginger, chillies and rosemary and toss to combine.
Bake for a further 10 minutes or until the carrots are cooked through.
Serve warm or at room temperature garnished with the extra, fresh rosemary.