Ingredients
- Serves 4 as a side
- 600g bunched carrots, scrubbed well, tops trimmed, left whole or cut in ½ if large (Ettrick's, Caithness Farm)
- 1 Tbsp olive oil (Dunford Grove)
- 1 Tbsp red wine vinegar
- few sprigs fresh thyme
- 2 Tbsp clear honey (Bennies Honey, Blueskin Honey)
- Sea salt and cracked black pepper
- handful flat leaf parsley, roughly chopped
SWEET CARROTS AND THYME
Method
- Preheat oven to 200°C
- Put the carrots in a baking dish
- Toss in the olive oil and vinegar
- Season and scatter over the sprigs of thyme
- Cover with foil and roast for 20 minutes or until tender
- Remove from the oven and toss in the honey
- Uncover and roast for a further 15-20 minutes or so, until the carrots are just tender
- Toss through the parsley, sprinkle with a little sea salt flakes
- Serve
Comments
Simply roasting carrots like this adds more intensity to their flavour and softens their texture.
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