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roasted carrots
a great alternative to boiled or steamed carrots with your sunday roast
ingredients (serves 4 as a side dish)
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600g of carrots topped, tailed and peeled
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2 tablespoons of Mountain Produce rapeseed oil
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2 teaspoons fresh thyme (Or 1 teaspoon dried)
HOW TO MAKE....
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preheat over to 210 degrees celcius
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cut carrots into batons, of a similar size.
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put carrots in a bowl
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Add thyme to carrots, Stir
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ADD oil to carrots, stir well until evenly coated
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spread out carrots in a single layer on a non-stick baking sheet
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Cook for 20 minutes and check (total cooking thyme will depend on thickness of carrots). Carrots will be donE when soft and staring to brown.
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