A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.
Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt.
Preheat the oven to 200C/400F/Gas 6.
Place the carrots onto a baking sheet, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
