An extremely easy and delicious recipe for roasted carrots. Don’t waste the tops! You can also use the carrot greens for stocks and other salads.

*Note - I didn’t have a roasting tray at the time of filming, so I used a large shallow-ish frying pan.

Ingredients:
1 Bunch of carrots
Fresh thyme
A few cloves of garlic
Olive oil
Salt & pepper

For the carrot greens:
The tops of two or three carrots, washed and picked down
The juice of a quarter of a lemon
A splash of white wine vinegar
2 Tablespoons Olive Oil
Salt and Pepper

Directions:
1. Remove the tops, wash the carrots, then pat dry.
2. Snap or cut the very tips of the carrots off to prevent burning.
3. On a large roasting tray, coat the carrots, garlic and thyme in the olive oil and season. Making sure the carrots are spaced out as much as possible to get a nice bit of colour on them.
Remember, colour = Flavour!

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