Roasted bunched carrots in honey, balsamic and thyme

Healthy and tasty side dish of white fish or meat

For 2 persons

  • 9 bunched carrots

  • 1 teaspoon olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey

  • thyme

  • 3 bay leaves

  • salt

  • pepper

  1. Wash, slightly peel and cut the edges of the bunched carrots. Keep the leafy tops for pesto

  2. Put the carrots in a baking dish. Toss in the olive oil and vinegar. Season and scatter over the sprigs of thyme and the bay leaves. Cover with foil and roast for 40 minutes in preheated oven at 180C

  3. Remove from the oven and toss in the honey. Uncover and roast for a further 20 minutes or so, until the carrots are just tender



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