Another utterly easy baked item. Growing up in a traditional Chinese family, dinner has never been about throwing raw ingredients together into the oven and let heat & time do the work; now I certainly enjoy the ease of western culture with its rewarding result.
Ingredients:-
1 bunches baby carrots (200g)
1 tbsp vegetable oil
½ clove garlic, crushed
½ tsp honey
½ tsp fresh thyme leaves
Method
1. Preheat the oven to 220°C.
2. Trim carrot tops, wash carrots well and cut them into almost equal size so they are cooked around the same time. Pat dry the carrots.
3. Place carrots in medium baking dish with combined oil, garlic and honey; toss well. Roast, uncovered, 15 minutes.
4. Add thyme leaves, roast further 3 minutes or until tender.
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