Roast Rainbow Carrots with Rosemary and Thyme

Colourful and flavourful, and very simple, these Rainbow Carrots make a beautiful side dish to accompany your festive dinner.
This is more of a technique then a recipe, as the quantity of carrots will depend on how many people you are cooking for. Allow 1-3 carrots per person, and add a few extra to the baking dish to create leftovers. These are wonderful the day after cut up and added to bubble-and-squeak, a pasta salad or a roast root vegetable soup.

I've used rainbow coloured carrots for this dish because I think they look beautiful and I grew them myself. Who else started a covid garden? But classic orange carrots work just as well, and can be used to bulk out this dish if you only have a few coloured carrots.
Also, I left the tops on these carrots for presentation purposes, but this is optional.

ROASTED RAINBOW CARROTS with ROSEMARY and THYME

1-3 carrots per person, depending on size of carrots
drizzle of olive oil-about 1-2 tbsp
1-3 sprigs fresh rosemary
3-6 sprigs fresh thyme
pinch of salt

Preheat oven 200 C/400 F
Peel carrots and arrange in baking dish. Leave carrots whole and retain about 2 cm of green top if desired.
Drizzle with oil and sprinkle with salt.
Add herbs to taste.
Bake for 30 - 40 minutes, until cooked through.
Allow to cool for a few minutes before serving.

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