Thyme and Honey Roasted Carrots
Ingredients
- 450 grams carrots. washed and trimmed
- 1 tablespoon olive oil
- 1 tablespoon Honey (runny)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves. please make sure that there is no stalk left attached
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Carrots are a delightful complement to roasts of any kind beef, pork, lamb, or poultry, and this recipe is a delicious way to serve carrots.
Method
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1
Preheat the oven to 200°C / 400°F / Gasmark 6.
Cut the carrots into thick batons, try, and make them all alike in size and then they will cook evenly.
Place in a roasting tin, add the oil, honey, and lemon juice, and seasoning, and toss well to mix.
Roast the carrots for 20 to 25minutes, stirring halfway through this time, until the carrots are golden and tender.
Scatter the fresh thyme leaves over the carrots and serve warm.
Serve and Enjoy!
Chef's Tips
I like to use baby carrots or small Chantenay for this dish there is no need to cut them into batons.
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