Roasted Baby Carrots & Balsamic Glaze
with Thyme & Pepitas | Serves 2
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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.
Ingredients
1 bag
baby carrots
1 bag
thyme
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bottle
balsamic glaze
(Contains: Sulphites;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220Ā°C/200Ā°C fan-forced. Trim the green tops from the baby carrots and scrub them clean (halve any thick carrots lengthways).
Place the carrots on a lined oven tray 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 roasting, 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 some balsamic glaze to serve.
