Sunday, 5 December 2010

Thyme And Honey Roasted Carrots

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

I like to use baby carrots or small Chantenay for this dish there is no need to cut them into batons 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

Serves / Makes:         6 servings

Prep-Time:                 5 minutes

Cook-Time:                20 minutes

You Will Need

450 grams, carrots, washed and trimmed

1 tablespoon, olive oil

1 tablespoon, runny honey

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


Preheat the oven to 200°C/400°F/Gasmark 6.

Cut the carrots into thick batons, and making sure they are the same 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 25 minutes, 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!

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