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Honey and Thyme Roasted Carrots
A lot of root vegetables and brassicas need cold temperatures to develop their sweetness, which is why, perhaps surprisingly, vegetables like carrots and parsnips often taste sweeter in the winter. For a vegan version use maple syrup instead of honey.
Prep Time
5 mins
Cook Time
30 mins
Serves
4-6
as a side
Salads & Sides
Dairy Free
Gluten Free
Vegetarian
Vegan
Ingredients
8 large carrots, peeled and cut into batons, or 24-32 baby carrots, trimmed
1/4 cup extra-virgin olive oil
2 tbsp honey, or maple syrup
2 tsp thyme leaves
salt and freshly ground black pepper, to taste
Method
Preheat oven to 200°C/400°F fanbake and line a large, shallow oven tray with baking paper for easy clean-up.
Place carrots on prepared tray with all other ingredients and toss to coat evenly.
Spread out in a single layer and roast until tender and starting to caramelise (about 30 minutes).
Serve hot or at room temperature.
If not using immediately, store covered in the fridge for up to 5 days. Bring back to room temperature or reheat to serve.
VARIATIONS
Replace carrots with 4 medium beetroots, peeled and cut into wedges, and increase cook time to about 45 minutes.
Replace carrots with 2 large kumara/sweet potato, peeled and cut into wedges or chunky slices, and cooked for about 40 minutes.
Replace carrots with ¼ pumpkin, peeled, deseeded, cut into chunks or wedges and cooked for about 45 minutes.
