Roast chantenay carrots with herbs
Mini carrots have a delicious sweetness that’s enhanced when roasted with fresh herbs – the perfect side to any roast!
500 g, Chantenay
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Scrub the chantenay carrots, and toss in a large bowl with the olive oil and fresh thyme leaves. Season. Put in a large roasting tin, cover with foil and roast for 30 minutes. Remove the foil and roast for a further 10 minutes until tender and golden. Serve garnished with chopped fresh flat-leaf parsley.