Prep 10 mins
Cook 40 mins
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
- 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
- .Preheat oven to 190°C.
- Place the carrost in a baking dish. Add the olive oil and toss to coat.
- 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.
- Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat.
- Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.
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.
I used 1 bunch (10 very slim carrots for 3 of us - a half recipe) and we thoroughly enjoyed. I started cooking them in the oven that is not fan forced at 190C but after 20 minutes they were still very firm so switched them to the fan forced at 175C for 10 minutes than put on the butter and honey and gave them 5 minutes and they were perfect just like aldente pasta firm to the bite and full of flavour. Thank you **Jubes**, made for Make My Recipe Summer Edition.
I bought baby carrots, but they did not state the weight although they were a large bunch so I went ahead using one bunch.
I did only needed to cook about 25-30 minutes and that may have been because the oven was well preheated from cooking roast chickens, but never the less these were so good!
Served with roast chicken and roast vegies these were wonderful as as additional side, loved by all here. Tender yet caramelised and so sweet and tasty.
The Thyme bought out a wonderful flavour of the carrots, these were just so superb and great to cook with a roast in the oven!
Thanks Jubes wonderful recipe!