Roasted Baby Carrots & Balsamic Glaze

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.