Sweet Lemon Thyme Roasted Carrots
LEE HOLMES
Heirloom carrots are probably one of my favorite sights when gathering seasonal produce. I love their spirally little bottom roots like tendrils, luscious green tops and the remarkable amount of color they can add to a dish. They’re such a treat to roast, and this recipe preserves their full form and flavor, elevating them with caramelized rice malt syrup. This is the perfect dish for a shared table at a gathering.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 6 lemon thyme sprigs
- sea salt and freshly ground black pepper, to taste
- 500 g (1 lb 2 oz) heirloom or baby carrots, peeled and trimmed
DIRECTIONS
- Preheat the oven to 200°C (400°F).
- Combine all the ingredients except the carrots in a small bowl and stir well.
- Spread out the carrots in a large roasting tin, drizzle over the dressing and toss to combine.
- Roast for 25–30 minutes, until the carrots are cooked through.
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Lee Holmes is a Certified Holistic Health Coach (Institute of Integrative Nutrition), Hatha Yoga Teacher and Whole Foods Chef. She is also the author of three best-selling books Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids & her latest Eat Clean, Green And Vegetarian. Lee's website www.superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. It features delicious anti-inflammatory recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet. She created a petition to improve food in hospitals in Australia and as a result a healthier menu has been introduced by the Minister for Health. In addition to passionately creating change at government and policy level, in …