Preparation Time
10
Cooking Time
20
Serves
5

Dutch Carrots

Instructions

1

Preheat oven to 190°C.

2

Bring a saucepan of salted water to the boil, then par-boil the carrots for 5 mins or until just tender. Remove with a slotted spoon and set aside to cool.

3

Drizzle with olive oil, balsamic vinegar, orange juice and honey and then toss well to combine. Season with sea salt and freshly ground black pepper, then scatter with thyme sprigs.

4

Bake for 20 minutes, turning once until tender.

5

Rest for 5 minutes before serving.

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