Thyme and Honey Roasted Carrots Recipe at MyDish

Thyme and Honey Roasted Carrots

3 stars based on 1 reviews Rate this Recipe

Method

  • 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!

    • 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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    Ingredients

    • YOU WILL NEED
    • 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

    By Views 1721  Added Fri Mar 5 2010


    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.

     

    Roasted carrots have a wonderfully sweet, intense flavour and silky velvety texture and this recipe is one that we used to put on the menu a lot in Palm Springs, so if you have the oven on for a roast why not stick the carrots in as well Read More

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