Roasted carrots with spices

800 g small carrots

½ tsp garlic powder

1 tbsp rosemary

2 tbsp balsamic vinegar

2 tbsp cane sugar

1 fresh parsley sprig

1 tsp fine salt

2 tbsp extra virgin olive oil

black pepper

Preparazione

Get fresh and small-size carrots. Turn on the oven and heat it up at 200 degrees.

Wash them carefully. Scrape the skin with a potato peeler and rinse them with tap water in order to remove any remaining dirt.

Cook everything well on a big oven pan with an emulsion made up of extra virgin olive oil, garlic, rosemary, salt, balsamic vinegar and cane sugar.

Bake it at 200 degrees for about 30 minutes. Turn them around every now and then so that they brown evenly and form a nice crust.

At the end add finely cut parsley and serve them straight away, you will enjoy them the best if you eat them while they are still hot.