Roasted Baby Rainbow Carrots
with Balsamic Glaze & 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, then sprinkle with crunchy pumpkin seeds and drizzle with balsamic glaze.
Ingredients
1 bunch
Baby Rainbow Carrots
1 bag
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 green tops from baby rainbow carrots, then scrub them clean.
Place 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 thyme leaves. When the carrots have 5 minutes cook time remaining, remove tray from the oven and add thyme and pumpkin seeds and toss to coat. Bake until pumpkin seeds are toasted, about 5 minutes.
Transfer roasted baby rainbow carrots to a serving plate and spoon over thyme and pumpkin seeds. Drizzle with some balsamic glaze.
