[XMAS 2022] NZ Roast Garlic & Rosemary Potatoes
with Thyme Honey Carrots [L 12-14P]
- Tree nuts
- Tree nuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
2 packet
Roasted hazelnuts
(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
1 packet
Rosemary
2 sachet
Thyme
3 packet
Baby Rainbow Carrots
12 packet
Potato
2
Garlic
Nutrition Values
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potatoes into bite-size chunks. Trim green tops from baby carrots (give the carrots a scrub if necessary!). Halve any thicker carrots lengthways.
Using the flat side of a knife, gently crush garlic cloves leaving them in their skin. Pick rosemary leaves. Pick thyme leaves. Melt butter in microwave in 10 second bursts. Add rosemary and stir to combine. TIP: this will protect the garlic from burning.
Add carrots, thyme leaves, honey, a drizzle of olive oil and a generous pinch of salt and pepper to a lined oven tray. Spread carrots evenly over oven tray.
Spread potatoes and garlic evenly over a second lined oven tray. Drizzle over rosemary butter, season with salt and pepper and toss to coat.
Place all trays in oven, with the carrots on the bottom rack, and roast for 25-30 minutes, or until the potatoes are golden and the carrots are tender. TIP: The carrots may be done earlier than the potatoes so keep an eye on them.
Roughly chop hazelnuts. Transfer roasted garlic and rosemary potatoes to a serving bowl and honey thyme rainbow carrots to a platter. Sprinkle the hazelnuts over the carrots. Enjoy!
