Caramelised roasted carrots

Photo credit: shot for Seggiano.

The perfect side dish to go with your Easter roast.


  • Carrots (as many as you please) – cut into halves
  • Drizzle of olive oil, I like to use Seggiano’s lemon oil too
  • Fresh herbs
  • Salt and pepper


  1. Place the carrots in a roasting tray and drizzle with a little olive oil.
  2. Season with salt and pepper and any fresh or dried herbs. Rosemary and thyme work really well!
  3. Roast at 180c for 40 minutes, they should be tender and start to caramelise.
  4. Once they’re out of the oven, drizzle some flavoured oil over the top – I love using Seggiano’s organic lemon oil, simply delicious.

Thoughts from the Eat & Breathe kitchen

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