INGREDIENTS
1 bunch of carrots
2 sweet onions
2 red peppers
4 tablespoons Carbonell Olive Oil
Freshly ground pepper
Sea salt
1 sprig of fresh rosemary
4 tablespoons finely chopped mint
Preparation
Preheat the oven to 200ºC. Clean the carrots, leaving some green leaves on them, if you wish. Halve the carrots lengthwise. Peel the onions and cut them in half.
Clean the peppers and cut into large pieces. Mix the carrots, onion and red peppers with the oil and salt and pepper to taste. Spread the vegetables over a greased baking tray. If you wish, place a sprig of rosemary between the vegetables. Place the vegetables in the middle of the oven for around 30 minutes and roast until al dente. Turn them over from time to time. Pour the vegetables onto a dish and sprinkle with the mint.
Serve with beef, couscous or rice.
