Honey Herbed Carrots
Elena DugganIngredients:
- 1kg Mixed heirloom baby carrots, 1-2cm stalk remaining, thoroughly washed
- 15-25g Thyme, and lemon thyme sprigs
- 100g Honey
- 50g EVOO, additional if desired
- Black pepper, ground to taste
- Salt, to taste
Optional dressing:
- Apple cider vinegar
Method:
- Preheat fan-forced oven to 200° Celsius.
- Place carrots, EVOO, herbs, pepper and salt in a large non-stick fry oven tray.
- Roast for 20 minutes or until starting to colour and there is minimal resistance when placing a knife or fork into the thickest part of the carrot.
- Toss honey through the carrots, return to heat for 5minutes.
- Remove from heat, dress if desired whilst warm and serve immediately.
Health Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Dairy Free
- Nut free
- Paleo Friendly
- Ketogenic Friendly
- BulletProof Friendly
- Vegetarian
- Vegan, utilise brown rice syrup rather than honey if desired
- Pescatarian
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