A little bit of rosemary goes a long way and gives sweet roasted carrots a fragrant twist.
- 1 tablespoon coconut oil
- 1 pound carrots (about 5 large), topped and tailed
- 2 teaspoons roughly chopped fresh rosemary leaves or 1 teaspoon dried
- 3 tablespoons finely grated Parmesan (optional)
- Sea salt and black pepper
Preheat the oven to 425°F. Line a baking tray with parchment paper. Add the coconut oil and leave it in the oven for a few minutes until the oil has melted.
Meanwhile, scrub the carrots until clean and then lightly peel them. Slice into very thin fries.
Remove the hot tray from the oven, add the carrots with the other ingredients (not too much salt if you're including Parmesan) and, using tongs or two spoons, toss in the oil until the fries are evenly coated. Spread out evenly on the tray. Bake for 30 to 35 minutes, until golden brown. Flip the fries halfway through baking so they crisp up evenly.
Remove from the oven and serve immediately.