Rosemary-roasted carrots recipe | Sainsbury`s Magazine
Looking for a tasty vegetarian side recipe for your Sunday roast? These rosemary-roasted carrots are nestled among herbs and garlic cloves with a sweet, sticky glaze.
Ingredients
- 3 sprigs rosemary, plus a few to serve
- 400g medium carrots, scrubbed, trimmed and halved lengthways
- 1 tbsp olive oil
- 3 unpeeled garlic cloves, bashed
- 1 tsp juniper berries (optional)
- 2 tsp maple syrup (or honey)
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