Roasted Baby Carrots with Honey & Thyme

Life is full of simple joy, like harvesting carrots at the local farm where I work as a volunteer, having grown them from seeds to masses of feathery greens.  Children squeal with delight when they get to pull this beautifully coloured, perfectly formed vegetable out of the ground.  Fresh baby carrots are very crisp and dense in texture, not as sweet as mature carrots, with a 'soapy' kind of taste when eaten raw.  Roasted in a hot oven with honey, thyme and a knob of butter, they soften up and transform into delectable morsels with caramelisation.  Makes a lovely side dish.  Click here for three delicious ways of using carrot greens.

Serves 2

INGREDIENTS

• 1 large bunch of baby carrots, about 400g / 14oz
• 1 tablespoon olive oil
• ½ teaspoon garlic granules or powder
• 2 tablespoons honey
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• a few sprigs of fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped parsley, for garnishing (optional)

METHOD

1. Line a large oven tray with baking paper.
2. Trim carrot tops. Wash and brush the carrots clean.  Slice them in half lengthwise if they are thick.
3. Place carrots in a large dish.  Add olive oil, garlic granules/powder, honey, salt, pepper and thyme.  Toss to combine.
4. Arrange carrots in a single layer on the prepared tray.  Place the knob of butter on top.  Roast in a preheated 200°C/400°F oven for 25-30 minutes or until the carrots are tender.  Check by piercing a carrot with a fork.
5. Garnish with chopped parsley (optional).  Serve immediately.