Roasted Baby Carrots & Balsamic Glaze
with Thyme & Pepitas | Serves 2
Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet baby carrots with fragrant thyme leaves and crunchy pepitas, then drizzle with balsamic glaze.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
baby carrots
1 bunch
thyme
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bottle
balsamic glaze
(Contains Sulphites;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean (halve any thick carrots lengthways).
Place the carrots on an oven tray lined with baking paper 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.
While the carrots are in the oven, pick the thyme leaves. Remove the tray from the oven and add the thyme and pepitas and toss to coat. Bake until the pepitas are toasted, about 5 minutes.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
Transfer the roasted baby carrots to a serving dish and sprinkle with the thyme and pepitas. Drizzle with the balsamic glaze.