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Balsamic Glazed Baby Rainbow Carrots

Balsamic Glazed Baby Rainbow Carrots

with Thyme & Pumpkin Seeds | Serves 2

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Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet baby rainbow carrots with fragrant thyme leaves, then drizzle with balsamic glaze and sprinkle with crunchy pumpkin seeds.

Allergens:Sulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 bunch

baby rainbow carrots

1 bunch

thyme

1 packet

pumpkin seeds (pepitas)

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)607 kJ
Fat6.7 g
of which saturates1.2 g
Carbohydrate16 g
of which sugars13.3 g
Dietary Fiber0 g
Protein5.1 g
Cholesterol0 mg
Sodium48 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean.

2

Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20-25 minutes.

3

While the carrots are roasting, pick the thyme leaves. When the carrots have 5 minutes cook time remaining, remove the tray from the oven, then add the thyme and pumpkin seeds. Toss to coat. Roast until the carrots are tender and the pumpkin seeds are toasted.

4

Transfer the roasted baby rainbow carrots with the thyme and pumpkin seeds to a serving plate. Drizzle with the balsamic glaze.