Roasted carrots with garlic and thyme

Ingredients (for 6 people): 10 carrots 3 shallots 4 garlic cloves ½ leek, white part only 4 branches of fresh thyme 1 branch of rosemary 2 bay leaves 3 sage leaves 2 bird’s eye chilies Salt of Guérande Pepper Olive oil

Wash the vegetables. Then peel the carrots and cut them into 1 cm cube with the mandolin.
Slice the garlic, the shallots and the leek and fry it on a low heat for few minutes with bay leaves, thyme, rosemary, chilies and sage leave.  

When everything is bleaching, on high heat, add the carrots, make it slightly burned, add a glass of water, decrease the heat, cover and simmer for 15 minutes.

Before serving, add salt, pepper and olive oil.

Enjoy!