How to cook
The peppers are cleaned and cut diagonally into 2 or 4 pieces. Peel or grate the carrots and cut them into sticks, which about as long as the peppers.
The garlic is washed and the cloves are left whole, unpeeled. Crush them with the wide side of a knife or with your palm.
Mix everything with olive oil, salt and rosemary and roast them in 1 layer in a preheated oven at 390°F (200°C) for about 25-30 minutes or until they aquire an appetizing color.
The roasted vegetables are left to cool, but they don't need to have cooled completely.
Put them in a bowl and drizzle them with honey dressing, balsamic vinegar, season them with salt and more olive oil.
If the skin of the pepper is too thick, it is best to peel it.
The roasted peppers with carrots and garlic are served on their own as a healthy appetizer or as a side dish for fish and meat.
Enjoy your meal!