Balsamic Glazed Baby Rainbow Carrots
with Thyme & Pumpkin Seeds | Serves 2
Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet baby rainbow carrots with fragrant thyme leaves, then drizzle with balsamic glaze and sprinkle with crunchy pumpkin seeds.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
Baby Rainbow Carrots
1 bunch
thyme
1 packet
Pumpkin Seeds (Pepitas)
drizzle
balsamic glaze
(Contains Sulphites; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean.
Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20-25 minutes.
While the carrots are roasting, pick the thyme leaves. When the carrots have 5 minutes cook time remaining, remove the tray from the oven, then add the thyme and pumpkin seeds. Toss to coat. Roast until the carrots are tender and the pumpkin seeds are toasted.
Transfer the roasted baby rainbow carrots with the thyme and pumpkin seeds to a serving plate. Drizzle with the balsamic glaze.