Whenever I make roasties – whether pumpkin or beetroot or potato, then this is the sprinkles…
Prep: 2 min
Ingredients
small bunch of rosemary finely chopped
generous tsp of sea salt
1/2 tsp fresh ground pepper
Method
Place the ingredients in a pestle and give them a good grind, crushing the chopped rosemary lets all the flavours our and the small amount of moisture in the leaves, along with the aromatic oil this releases makes the salt and pepper a tiny bit sticky so it will sit nicely on the roast veg.
