Served fresh from the oven these carrots are a winning addition to any roast dinner. Or tart them up a little and these carrots become the star of the show, try our suggestions if you dare!
1 bag of medium to large organic carrots
Ideally you want to just cook the carrots whole just simply top them. Depending on the size of the carrots though, if there are some extra large ones half them length ways. To keep all the carrots at a roughly similar size for cooking.
Peel and crush the garlic with the blade of your knife, then roughly chop. Add generous slosh of olive oil, crushed garlic, a couple of big spoons of honey (more honey than oil) and ripped up fresh thyme to a large bowl and mix.
Throw the cleaned up carrots into the bowl and toss them around to coat with the sticky sauce. Then lay carrots out on a tray with baking paper on it. Drizzle the remnants of the sauce over the carrots and give them all a season with salt and pepper.
Bake in the oven at 180c. Give the tray a shake every now and then, to shuffle and roll the carrots around. Bake until nicely caramelised.
Either you can serve as is, a great side for a roast or you can add some delicious toppings to really tart these sticky carrots up. Try serving the warm carrots on a platter topped with chunks of creamy goat’s fetta, freshly roasted and roughly chopped almonds (or other toasted nuts) and drizzle with a balsamic reduction such as Yumm’s. Instant star side dish!
Recipe provided by Farmhouse Team
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