Carrots are a great vegetable to roast, the slower and longer you roast them the sweeter they seem to get. Season it with a little paprika and serve it as a side to your main course or as a snack.
- 6 Carrots
- Olive Oil
- Rock Salt
- Pimenton Picante (Spicy Paprika)
Rinse and wash 6 medium carrots. Thinly slice into strips, a few millimetres thick.
Coat them in olive oil, and rub over with sea salt and a generous coating of pimenton picante.
Lay these out, spaced evenly over a baking tray lined with greaseproof paper and transfer to the oven at 180°C until tender and crisp around the edges.