Garlic & Rosemary Butter Roast Potatoes
with Honey-Thyme Baby Rainbow Carrots
We put a twist on these standard veggie sides by tossing sweet roasted carrots with honey and adding a rich drizzle of rosemary butter to our golden potatoes.
Allergens:
Almond
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Rosemary
1 sachet
Thyme
2 packet
Baby Rainbow Carrots
2
Garlic
8
Potato
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Nutrition Values
Calories669 kcal
Energy (kJ)2800 kJ
Fat13.9 g
of which saturates1.3 g
Carbohydrate107 g
of which sugars32.5 g
Dietary Fibre20.9 g
Protein19 g
Sodium160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potatoes into bite-size chunks.
- Trim green tops from baby rainbow carrots, then scrub carrots clean. Halve any thicker carrots lengthways.
2
- Using the flat side of a knife, gently crush garlic cloves, leaving them in their skin.
- Pick rosemary and thyme leaves. Finely chop thyme.
- Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. Add rosemary and stir to combine.
3
- Place carrots on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt and pepper.
- Toss to coat, then spread out evenly over the tray.
4
- Place potatoes and garlic cloves on a second lined oven tray.
- Drizzle over rosemary butter, season with salt and pepper and toss to coat. Spread out evenly over the tray.
5
- Place both trays in the oven, with carrots on the bottom rack, and roast veggies until golden and tender, 25-30 minutes.
- When carrots have 5 minutes of cook time remaining, add slivered almonds to one side of the tray and toast until golden.
- When carrots are done, remove toasted almonds from the tray. Set aside.
- Add the honey and thyme to the carrots and toss to coat.
TIP: The carrots may be done earlier than the potatoes, so keep an eye on them.
6
- Transfer roasted garlic and rosemary butter potatoes to a serving bowl, removing garlic cloves, if desired.
- Transfer honey-thyme baby rainbow carrots to a serving platter.
- Sprinkle toasted almonds over carrots to serve. Enjoy!
