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Roasted Herby Carrots

Roasted Herby Carrots

with Balsamic Glaze & Pumpkin Seeds

Get up to $175 off

Tags:

Easy

Allergens:

Sulphites

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

Total25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1

Baby Rainbow Carrots

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

1 sachet

Thyme

1 packet

Pepitas

(May be present: Sesame, Soy, Milk, Tree nuts, Gluten. )

Nutrition Values

Calories145 kcal

Energy (kJ)607 kJ

Fat6.1 g

of which saturates1.1 g

Carbohydrate15 g

of which sugars13.8 g

Dietary Fibre5 g

Protein4.7 g

Sodium90 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.

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Halve any thicker carrots lengthways.

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 herb leaves. When the carrots have 5 minutes cook time remaining, remove tray from oven and add herbs and pumpkin seeds and toss to coat. Bake until pumpkin seeds are toasted, about 5 minutes.

4

• Transfer roasted carrots to a serving plate and spoon over herbs and pumpkin seeds. • Drizzle with some balsamic glaze. Enjoy!

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