Sweet Lemon Thyme Roasted Carrots

Lee Holmes LEE HOLMES

Heirloom carrots are probably one of my favorite sights when gathering seasonal produce. I love their spirally little bottom roots like tendrils, luscious green tops and the remarkable amount of color they can add to a dish. They’re such a treat to roast, and this recipe preserves their full form and flavor, elevating them with caramelized rice malt syrup. This is the perfect dish for a shared table at a gathering.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 6 lemon thyme sprigs
  • sea salt and freshly ground black pepper, to taste
  • 500 g (1 lb 2 oz) heirloom or baby carrots, peeled and trimmed

DIRECTIONS

  1. Preheat the oven to 200°C (400°F).
  2. Combine all the ingredients except the carrots in a small bowl and stir well.
  3. Spread out the carrots in a large roasting tin, drizzle over the dressing and toss to combine.
  4. Roast for 25–30 minutes, until the carrots are cooked through.


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