Roast Carrots

Christmas Dinner Part 2: I’ve got to be honest I have never been a huge fan of cooked carrots until my husband started roasting then for me. So if you are like me, I would definitely recommend trying these Roast Carrots. Roasted in a mixture of oil and butter, flavoured with thyme, rosemary and garlic, they are so tasty and not mushy at all!

Serves 2

INGREDIENTS

5 Carrots

50g Butter

50g Oil

2 Teaspoons Thyme

2 Garlic Cloves

3 Sprigs Fresh Rosemary

METHOD

Preheat your oven to 200°C.

Peel your carrots. Place in a large pan, cover with water and bring to the boil. Leaving them whole allows the carrots to keep their flavour.

Par boil the carrots, taking them out after approximately 8 to 10 minutes.

Drain the carrots and run cold water over them.

Cut the top and tails off the carrots then, slice them in half lengthways. Put these carrots into a roasting tray.

In a blender add the oil, rosemary, thyme, salt and garlic. Blend together, melt the butter and add it to the blended mixture. Stir together and pour over the carrots.

Shake the pan until the carrots are well coated with the oil mixture.

Roast for approximately 30minutes, tossing them every 15 minutes.

Enjoy!