HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Baby Carrots & Balsamic Glaze
Roasted Baby Carrots & Balsamic Glaze

Roasted Baby Carrots & Balsamic Glaze

with Thyme & Pepitas | Serves 2

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Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet baby carrots with fragrant thyme leaves and crunchy pepitas, then drizzle with balsamic glaze.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 bunch

baby carrots

1 bunch


1 packet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 bottle

balsamic glaze


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)516 kJ
Energy (kJ)0 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate11.8 g
of which sugars10.4 g
Dietary Fibre0 g
Protein4.5 g
Cholesterol0 mg
Sodium38 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean (halve any thick carrots lengthways).


Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.


While the carrots are in the oven, pick the thyme leaves. When the carrots are tender, remove the tray from the oven and add the thyme and pepitas and toss to coat. Bake until the pepitas are toasted, about 5 minutes. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.


Transfer the roasted baby carrots to a serving dish and sprinkle with the thyme and pepitas. Drizzle with the balsamic glaze to serve.