Name: Mandarin roasted rainbow carrots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500g mini rainbow carrots; Juice of 1 mandarin; 1 Tbsp fresh thyme leaves; 2 Tbsp olive oil or 2 knobs of butter; 1 Tbsp orange honey

Mandarin roasted rainbow carrots

27 Sep 2017

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

500g mini rainbow carrots
Juice of 1 mandarin
1 Tbsp fresh thyme leaves
2 Tbsp olive oil or 2 knobs of butter
1 Tbsp orange honey

Instructions

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.

https://cooktogether.com/recipe-items/mandarin-roasted-rainbow-carrots/

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