Ingredients

The following ingredients have 4 Servings
  • 1 pound (0.5kg) slender carrots, leaves attached, Note 1 ((about 2 bunches if carrots are small and slim))
  • 1 tablespoon honey ((or maple syrup))
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh thyme ((or 1 tsp dried))
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest ((half an orange))

Instruction

  • Preheat oven to 425F/218C. Prepare a pan lined with parchment or foil (if using foil, lightly spray with oil) - for easy clean up.
  • PREPARE CARROTS: Peel carrots (Note 2). If you leave a 1/2 inch of green stems on, be sure the scrub the earth off around the stem (I use a peeler to get most of it off). Try to get all the carrots the same width in order to cook evenly- you may have to slice a few in half lengthwise. Place carrots on pan. Mix honey, oil, thyme and salt in a small bowl. Pour mixture over carrots and toss around to coat evenly.
  • ROAST CARROTS: Roast carrots for 20-25 minutes or until tender. Give them a shake half way through.
  • SERVE: Place carrots on a serving plate. Garnish with orange zest (Note 3) and drizzle lightly with more honey (or maple syrup) if you like. Serve hot or at room temperature.