Cinnamon & Thyme Roasted Carrots With Pine Nuts
A delicious, colourful side dish – perfect for your Sunday roast or Christmas dinner!
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Preparation time
5 min
Cook time
40 min
Total time
45
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
4
Ingredients
- 500g/17.5 oz carrots, peeled, cut in half and then in half again lengthways
- 4 cloves garlic, crushed
- 10 fresh sage leaves, stalks removed
- 5 sprigs fresh lemon thyme or 1 tsp dried thyme
- 4 cinnamon sticks
- 3 tbsp vegan syrup (eg maple, agave)
- 3 tbsp olive oil
- 75g/½ cup pine nuts
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Mix the oil and syrup in a bowl, then cover the carrots in the mixture.
- Pour the carrots into a baking tray with the rest of the ingredients, except the pine nuts. Mix around to coat it all and season.
- Cover the tray with tin foil and tuck in the edges tightly.
- Bake in the oven for 30 minutes.
- After 30 minutes, take out of the oven, remove the tin foil and add the pine nuts.
- Bake for another 10 minutes without the foil.
Keywords
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