Christmas just wouldn't be Christmas without some roasted carrots to add that splash of orange to your plate and sweetness to your palette. To help being out their lovely unique sweet flavour I've used orange and honey, and some Thyme to finish it off.
I've used baby carrot because they're so cute and a bit special at Christmas but if you can't find any the regular sized ones will do perfectly well too. Just make sure you cut them down so that they are all roughly the same size so they cook through evenly.
I like to buy the 'no peel' carrots not just because I'm lazy but also because there are lots of nutrients in the skins so best to leave them on if you can. This make prepping on Christmas morning easy peasy.
500g of Carrots
1 tsbp Olive Oil
6-7 sprigs of fresh Thyme, or a tsp of dried
1 tbsp of Honey
1 Orange, juiced
Pre-heat the oven to 200 degrees.
Give your carrots a good wash and dry, then spread them evenly in a baking tray. Slide your fingers down the stalk of the Thyme (against the grain) to release all the leaves and discard the stalks. Add the Thyme, oil, orange juice, honey and a generous seasoning, and give it a good toss. Roast for 40 minutes, turning halfway through.