1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes 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.
2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.
|Fresh Thyme Leaves||A Few|
|Lemon Juice||2 Tbsp|
|Runny Honey||1 Tbsp|
|Olive Oil||1 Tbsp|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.