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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 read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

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)

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)544 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate12.4 g
of which sugars11.4 g
Protein4.4 g
Sodium56 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. Return the tray to the oven and 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 over the balsamic glaze.