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Orange & Thyme Roasted Carrots

Ingredients

  • 150g chantenay carrots
  • 1 small orange
  • Half a tsp runny honey
  • 2-3 sprigs fresh thyme
  • Salt & pepper
  • Rapeseed oil
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    Scrub the carrots and slice the top of the carrots off.

    Parboil for 4-5 minutes, drain and set aside.

    Pre-heat the BBQ for 3-4 minutes on a medium heat. Add your carrots to a Tapas Dish, drizzle with a little oil, the honey and squeeze in the juice from half the orange.

    Give them a little shake to coat all over, then season with a little salt and pepper.

    Place the Tapas Dish on the BBQ and cook, with the lid on for 15-20 minutes.

    Perfect side dish for any roast dinner or as part of a Festive Tapas Feast!