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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)

1 drizzle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kJ)529 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate12.4 g
of which sugars11.4 g
Protein4.4 g
Cholesterol0 mg
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 green tops from baby rainbow carrots, then scrub them clean.

2

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.

3

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.

4

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