Mandarin roasted rainbow carrots
When I’m cooking roast dinner I always use the lower shelf in the oven and bake some side dishes, cookies or just some veggies for meals ahead. Roasted carrots are very popular, easy and tasty – so I made these Mandarin roasted rainbow carrots to go with the roast chicken I was baking in the oven. I particularly liked the vivid colours of these carrots, and they were naturally sweet and intense. Next time I’ll leave out the honey and add a garlic clove (minced) instead. If you can’t find rainbow carrots, use Chantenay or baby carrots!
Ingredients
Method
- Preheat the oven to 190°C.
- Wash and scrub the carrots, then scatter them into a roasting tray. Add the thyme leaves and drizzle with the mandarin juice and oil.
- Cut the mandarin in half and put the halves in the tray.
- Season with salt and pepper.
- Bake for ten minutes, then turn the carrot and baste them with the cooking juices. Drizzle with the honey.
- Bake for another 10-15 minutes, until the carrots are golden, sticky and tender.
- Serve warm.