Carrots from the garden
I love roast vegetables, especially tender baby carrots from the farmers market. These baby carrots make a fantastic side for roast meats or chicken. They are also good cold the next day with a handful of rocket.
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Recipe
2 bunches baby carrots
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoon Olive Oil
salt and pepper to taste
3 tablespoon fetta to serve
15 roasted almonds roughly chopped to serve
Roast the carrots for 25 minutes in a hot oven until cooked. Toss with fetta and serve. So simple yet so delicious!