Sides · From the Beecroft Kitchen
Honey-Roasted Carrots with Thyme
The side that disappears first at a Sunday roast.
Draft recipe · for review
- Serves
- 4
- Preparation
- 10 min
- Cooking
- 35 min
- Honey
- Stringybark
Ingredients
- 2 bunches heirloom carrots, scrubbed
- 2 tbsp olive oil
- 2 tbsp Stringybark honey
- 6 sprigs fresh thyme
- Sea salt and black pepper
- 1 tsp red wine vinegar
Method
- 1.
Preheat the oven to 200°C (fan-forced).
- 2.
Toss the carrots with the oil, salt, pepper and thyme on a large tray.
- 3.
Roast for 20 minutes, until starting to colour.
- 4.
Drizzle with honey, toss and roast for another 10–15 minutes, until tender and caramelised.
- 5.
Splash with the vinegar and serve warm.