Garlic & Rosemary Butter Roast Potatoes

Name: Garlic & Rosemary Butter Roast Potatoes with Honey-Thyme Baby Rainbow Carrots | Serves 4+
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Slivered Almonds; 1 packet Rosemary; 1 sachet Thyme; 2 packet Baby Rainbow Carrots; 2 Garlic; 8 Potato

with Honey-Thyme Baby Rainbow Carrots | Serves 4+

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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.

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

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

Garlic

Potato

Nutrition Values

Calories587 kcal

Energy (kJ)2460 kJ

Fat9.3 g

of which saturates0.6 g

Carbohydrate96.6 g

of which sugars21.7 g

Dietary Fibre20.9 g

Protein19 g

Sodium159 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.

Utensils

•Baking Paper

Cooking Steps

• 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.

• 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.

• 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 tray.

• 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 tray.

• Place both trays in oven, with carrots on the bottom rack, and roast veggies until golden and tender, 25-30 minutes. • When the carrots have 5 minutes of cook time remaining, add slivered almonds to one side of the tray and toast until golden. • When the carrots are done, remove toasted almonds from tray. 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.

• Transfer roasted garlic and rosemary butter potatoes to a serving bowl, removing garlic cloves if desired. • Transfer honey-parsley baby rainbow carrots to a serving platter. • Sprinkle almonds over carrots to serve. Enjoy!