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Garlic & Rosemary Butter Roast Potatoes
Garlic & Rosemary Butter Roast Potatoes

Garlic & Rosemary Butter Roast Potatoes

with Honey-Parsley Baby Rainbow Carrots | Serves 4+

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:
Milk
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 4 people

8

potato

2 bunch(es)

Baby Rainbow Carrots

4 clove

garlic

2 sprig

rosemary

1 packet

parsley

1 packet

roasted almonds

(Contains: Almond; )

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk; )

1 tbs

honey

Nutrition Values

Energy (kJ)1533 kJ
Calories366 kcal
Fat16.7 g
of which saturates6.5 g
Carbohydrate41.9 g
of which sugars11.3 g
Dietary Fibre8.6 g
Protein7.9 g
Sodium100 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 Tray
Baking Paper
Large Frying Pan

Cooking Steps

1
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
2

• Using the flat side of a knife, gently crush garliccloves leaving them in their skin. • Pick rosemary and parsley leaves. Finely chop parsley. • Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. Add rosemary and stir to combine.

3
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 tray.

4
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 tray.

5
5

• Place both trays in oven, with carrots on the bottom rack, and roast veggies until golden and tender, 25-30 minutes. • When the carrots are done, add the honey and parsley and toss to coat.

TIP: The carrots may be done earlier than the potatoes so keep an eye on them.

6
6

• Roughly chop roasted almonds. • 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!