Zia Santina's Roasted Baby Carrots


Here is a quick and easy way to liven up your recipes, with a side of these delicious caramelized baby carrots, perfect on those cold winter nights. Try adding a side of baby roasted carrots to our Lamp roast recipe.

This is a serving size of 4, multiply the ingredients to make additional servings.


  • 1 bunch of baby carrots

  • 1 pinch of pink Himalayan cooking salt

  • 1 pinch of ground black pepper

  • 1 crushed garlic clove

  • 1 - 2 tbsp of squeezed lemon juice

  • 2 - 3 tbsp of Blu Estate Reserve Extra Virgin Olive Oil (EVOO)


  1. Line your oven tray with baking paper, set aside outside of your oven, and preheat your oven to 180 degrees.

  2. Thoroughly clean the baby carrots, set aside to dry.

  3. In a mixing bowl, whisk together your EVOO, lemon juice, garlic, salt and pepper.

  4. Lay your carrots onto your baking tray, and pour over the marinate.

  5. Roast for up to 30 minutes or longer depending on your oven, rotating the carrots to ensure they are evenly cooked and caramelized on both sides.

Flavour everything with Blu Estate EVOO and love.


Anita Tooma