THE HONEY-THYME ROOTS

(Our Play on Glazed Roasted Carrots)

THE HONEY-THYME ROOTS

Ingredients: 500g Carrots (peeled and halved), 1 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 2 tbsp Honey, 50g Butter, 1 tbsp Wine vinegar...

Ingredients

  • 500g Carrots (peeled and halved)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 tbsp Honey
  • 50g Butter
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Roast carrots in 1 tbsp oil at 210°C for 15 minutes until charred at the edges.
  2. The Bloom Whisk honey, butter, and thyme in a small pan with a tiny 10ml splash of water; boil for 1 minute until it forms a thick lacquer.
  3. The Marriage Pour the honey-silk over the carrots; roast for another 10 minutes until sticky and blackened.
  4. The Final Flourish Top with raw fresh parsley and extra sea salt.

Cuisine: French

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