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Roasted Baby Rainbow Carrots

Roasted Baby Rainbow Carrots

with Balsamic Glaze & Pumpkin Seeds | Serves 2

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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.

Allergens:Sulphites

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 bunch

baby rainbow carrots

1 bag

thyme

1 packet

pumpkin seeds (pepitas)

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 drizzle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)544 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate12.4 g
of which sugars11.4 g
Protein4.4 g
Sodium56 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub them clean.

2

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 for 25-30 minutes.

3

While the carrots are roasting, pick the thyme leaves. When the carrots have 5 minutes cook time remaining, 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.

4

Transfer the roasted baby rainbow carrots with the thyme and pumpkin seeds to a serving plate. Drizzle with some balsamic glaze.