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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)

  • 600g of carrots topped, tailed and peeled

  • 2 tablespoons of Mountain Produce rapeseed oil

  • 2 teaspoons fresh thyme (Or 1 teaspoon dried)


  • preheat over to 210 degrees celcius

  • cut carrots into batons, of a similar size.

  • put carrots in a bowl

  • Add thyme to carrots, Stir

  • ADD oil to carrots, stir well until evenly coated

  • spread out carrots in a single layer on a non-stick baking sheet

  • 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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