• 1kg baby carrots, untrimmed
  • 60ml olive oil
  • 2 cloves garlic, crushed
  • 2 tsp honey
  • 1 tbsp fresh thyme leaves


  1. Preheat the oven to 220°C/425°F.
  2. Trim the carrot stems, leaving 2cm of stem intact wash well.
  3. Place the carrots into a roasting dish. Combine the oil, garlic and honey pour over the carrots and toss well. Roast, uncovered, for 15 minutes.
  4. Add the thyme leaves and roast for a further 3 minutes or until the carrots are tender.

Tip: This recipe can easily be halved