Truffled Garlic & Rosemary Potatoes
with Honey-Thyme Dutch Carrots | Serves 4+
We put a twist on these standard veggie sides by roasting sweet carrots with thyme and honey, and adding a luxurious drizzle of truffle oil to our golden rosemary potatoes.
The quantities provided above are averages only.
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Ingredients
5
Potato
3 bunch(es)
Dutch Carrots
3 clove
Garlic
2 sprig
Rosemary
1 packet
Thyme
drizzle
truffle oil
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into large chunks. • Trim green tops from Dutch carrots and scrub carrots clean. Halve any thicker carrots lengthways.
• Using the flat side of a knife, gently crush garlic cloves, leaving them in their skin. • Pick rosemary (see ingredients list) and thyme leaves (see ingredients list). • In a microwave-safe bowl, place rosemary, garlic and the butter. Microwave in 10 second bursts until melted.
TIP: Leaving the garlic cloves in their skin prevents them from burning!
• On a lined oven tray, combine carrots, thyme leaves, a drizzle of olive oil and a generous pinch of salt and pepper.
• On a second lined oven tray, spread potato chunks. • Add butter mixture, a drizzle of olive oil and a generous pinch of salt and pepper and toss to coat.
• Roast veggies, with carrots on the bottom rack, until potatoes are golden and carrots are tender, 25-30 minutes.
TIP: The carrot may be done earlier than the potato!
• Remove garlic cloves. Drizzle potatoes with truffle oil (optional), tossing to coat. Transfer potatoes to a serving bowl. • Drizzle carrots with the honey, tossing to coat. Transfer carrots to a platter. • Take truffled garlic and rosemary potatoes and honey-thyme Dutch carrots to the table to serve. Enjoy!