Pic of Roast bunched carrots in honey, balsamic and thyme

Roast bunched carrots in honey, balsamic and thyme

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Roast bunched carrots in honey, balsamic and thyme

Side Serves 6 50 min
This recipe enhances the natural sweetness of our young, bunched carrots. You could add in other veg from your box too – wedges of beetroot, parsnips, turnips and sweet potato all work at treat cooked this way. Only add the honey halfway through the cooking time or it'll burn.

Ingredients

  • 600g bunched carrots, scrubbed well, tops trimmed, left whole or cut in ½
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • few sprigs fresh thyme
  • 2 tbsp clear honey
  • salt and pepper

Method

Prep time: 5 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Put the carrots in a baking dish. Toss in the olive oil and vinegar. Season and scatter over the sprigs of thyme. Cover with foil and roast for 20 minutes.
  • Step 2

    Remove from the oven and toss in the honey. Uncover and roast for a further 15-20 minutes or so, until the carrots are just tender.