Balsamic Glazed Baby Rainbow Carrots
with Thyme & Pumpkin Seeds | Serves 2
- Sulphites
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet baby rainbow carrots with fragrant thyme leaves and crunchy pumpkin seeds, then drizzle with balsamic glaze.
Ingredients
1 bunch
Baby Rainbow Carrots
1 bunch
thyme
1 packet
Pumpkin Seeds (Pepitas)
1 drizzle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub them clean.
Place the carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
While the carrots are roasting, pick the thyme leaves. When the carrots are tender, remove the tray from the oven and add the thyme and pumpkin seeds and toss to coat. Bake until the pumpkin seeds are toasted, about 5 minutes.
Transfer the roasted baby rainbow carrots to a serving plate and spoon over thyme and pumpkin seeds. Drizzle with the balsamic glaze.
