Roasted baby carrots
( SERVES 8 )
Photo by Annabel Langbein media
You can use this method to roast beets, kumara, pumpkin and parsnips. I sprinkle these sweet vegetables with about 1 Tbsp brown sugar to enhance their sweetness and increase caramelisation.
This recipe is part of Annabel's midwinter roast menu. See the feature here.
- Scrub carrots and trim off most of the green tops. Place in a roasting dish lined with baking paper for easy clean-up.
- Dot with butter, season with salt and pepper and top with a few thyme sprigs.
- Roast in the oven until tender, about 30-40 minutes. The carrots can be served warm or at room temperature.
More of Annabel's midwinter roast dinner recipes