Oven-Roasted Carrots with Honey and Thyme

What you need

• 700 g (1 1/2 lb) carrots, peeled, thick ones halved lengthwise
• 2 tbsp olive oil
• 1 1/2 tbsp honey
• 3 sprigs fresh thyme, leaves picked
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and line a large baking tray with parchment.

2. 2

   Trim the tops off the carrots. Cut any thick ones in half lengthwise so all the pieces are roughly the same width.

3. 3

   Put the carrots on the tray, drizzle with the olive oil, season with the salt and black pepper and toss to coat.

4. 4

   Spread them out in one layer with a little space between each piece, so they brown instead of steaming.

5. 5

   Roast for 15 min, until the undersides start to colour.

6. 6

   Drizzle the honey over the carrots, scatter on the thyme and turn them over with tongs.

7. 7

   Roast for another 10-15 min, until a knife slides in easily and the edges are caramelised.

8. 8

   Taste, add a pinch more salt if needed and serve hot.

Imported from carnaldish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.