| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
8
|
Ingredients
- 800 grams carrots
- 2 tablespoons olive oil Greek extra virgin
- 2 tablespoons grape molasses
- 1 lime freshly juiced
- 2 tablespoons lemon thyme fresh, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredients
|
|
Instructions
- Preheat oven to 180°C (400°F).
- Peel carrots and cut julienne-style. Place the julienned carrots into a large bowl.
- In a bowl combine the olive oil, molasses and lime juice. Drizzle the mixture over the carrots and toss to coat.
- Add 1 tbsp lemon thyme, salt and pepper and toss to combine thoroughly. Spread the carrots in an even layer into a baking sheet lined with parchment paper.
- Roast for 20'.
- Serve them warm or chilled with fresh lemon thyme and lime slices.
Sophia’s roasted carrots