Roasted Dutch Carrots With Honey and Thyme

READY IN: 50mins
Recipe by **Jubes**

A Karen Martini recipe from her cookbook "cooking at home'. She suggests that 1 bunch carrots can be substituted by 1 turnip and 2 parsnips, peeled and cut into quarters. A nice vege side for any roast. You could use larger carrots and cut them into halves or quarters instead of baby carrots if wished....though the baby carrots give a lovely presentation

Top Review by Chef Buggsy Mate

Made your carrots for dinner tonight along with another carrot recipe. I loved the combination of honey and thyme...so delicate yet flavorful. I did not cook them quite as long, because I wanted to make sure that they remained crisp tender. Served along side chicken that I had cooked in the crock pot and your Green Coriander Rice recipe. Thanks for another keeper...I'll definitely make these carrots again. Made and reviewed for the 49th AUS/NZ Recipe Swap.

Ingredients Nutrition

  • 600 g baby carrots, scrubbed and trimmed (2 bunches Dutch or baby carrots)
  • 4 teaspoons olive oil
  • 4 sprigs thyme, large sprigs, leaves only
  • 3 tablespoons honey (12 teaspoons)
  • 60 g unsalted butter

Directions

  1. .Preheat oven to 190°C.
  2. Place the carrost in a baking dish. Add the olive oil and toss to coat.
  3. Sprinkle over the thyme leaves and bake for 35 minutes. Turn the carrots occasionally whilst baking. Based on Tisme's review -- be sure to check carrots from 25 minutes cooking time.
  4. Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat.
  5. Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.

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