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Honey Thyme Roasted Carrots

These honey and thyme roasted carrots are a perfect balance of earthy carrots, sweet caramelised honey and savoury thyme roasted to sweet perfection.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 177kcal


  • 500 g heirloom or regular carrots
  • 6 sprigs thyme
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • 4 Tablespoons Greek yogurt

For the Salsa

  • 1 persimmon diced
  • 8 mint leaves chopped
  • 3 stalks parsley chopped
  • 1 lemon juice and zest
  • 4 Tablespoons pomegranate arils


  • Pre-heat the oven to 180c or 350f. Lay the carrots in a roasting tray and toss with the oil and 4 sprigs of the thyme. Drizzle with the honey and roast in the oven for about 20 minutes, or until the carrots are cooked, but still hold their shape.

To make the Salsa, finely dice the persimmon and place in a bowl. Add the remaining ingredients and season to taste.

    To serve, place a dollop of Greek yogurt on a serving plate or platter, place the carrots on top and drizzle any honey and oil from the pan. Top with the winter salsa and scatter with the remaining thyme leaves.

    • Serves 4.