ROASTED BABY CAR­ROTS WITH GAR­LIC

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Celebrate Menu -

Pre­heat oven to 220°C/200°C fan. Trim tops of 2 bunches of baby car­rots, leav­ing 2cm of the stems in­tact. Wash car­rots well. Place car­rots in a medium oven­proof dish; com­bine 1 ta­ble­spoon olive oil, 1 clove crushed gar­lic and 2 tea­spoons honey; pour over car­rots, toss well. Roast, un­cov­ered, for 15 min­utes. Add 2 tea­spoons fresh thyme leaves; roast for a fur­ther 3 min­utes or un­til ten­der.

NU­TRI­TIONAL COUNT A SERVE 4.7g to­tal fat (0.7g sat­u­rated fat); 355kJ (85 cal); 8.1g car­bo­hy­drate; 0.9g pro­tein; 4.1g fi­bre

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