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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

Found in "Essential Volume One: Best-Ever Meals for Busy Lives"

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.

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