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Thyme-roasted baby carrots

Name: Thyme-roasted baby carrots
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 3 bunches baby or heirloom carrots, trimmed, halved; 40g unsalted butter, chopped; 4 thyme sprigs, leaves picked; 1 tbs olive oil; 1/3 cup (80ml) white wine; Juice of 1 navel or blood orange

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35m

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Baby carrots make a beautiful side dish to roast chicken, lamb and fish.

3 bunches baby or heirloom carrots, trimmed, halved
40g unsalted butter, chopped
4 thyme sprigs, leaves picked
1 tbs olive oil
1/3 cup (80ml) white wine
Juice of 1 navel or blood orange

Method

1.

Preheat the oven to 180°C.
2.

Lay a large sheet of foil in a large roasting pan, leaving plenty overhanging the edges. Add carrot in a single layer, then dot with butter and thyme leaves. Drizzle over oil and season well.
3.

Place another sheet of foil over the carrot and fold 3 of the edges together to seal. Carefully pour in the wine and orange juice, then secure the foil to make a parcel. Roast for 20-30 minutes until carrot is tender, then serve.