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Glazed carrots and zucchini

Honey-roasted carrots and zucchini with olive oil and thyme - by Chantal Walsh
  • 27 Jan 2016
Glazed carrots and zucchini
Cook: 50 Minutes - easy - Serves 8 - Vegetarian - Vegan - gluten-free
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Honey-roasted carrots and zucchini with olive oil and thyme

Ingredients

2 x 375 g packets Chantenay carrots, washed, halved lengthways

¼ cup olive oil

¼ cup brown sugar

2 tbsp honey

4 zucchini (600 g), halved crossways and then lengthways

Fresh thyme sprigs, to garnish

Method

  1. Line a large roasting pan with baking paper.
  2. Combine oil, sugar and honey in a large bowl. Add carrots. Toss to coat well.
  3. Using tongs, transfer carrots to roasting pan, in a single layer. Reserve honey mixture in bowl.
  4. Add zucchini to bowl with reserved honey mixture. Toss until lightly coated.
  5. Cook carrots in a moderate oven (180C) for 20 minutes. Turn carrots. Increase oven to hot (200C). Place zucchini in roasting pan on top of carrots.
  6. Cook for a further 20 minutes, turning zucchini halfway through, or until vegetables are tender. Transfer to a serving platter.
  7. Garnish with thyme.
  • Food
  • Recipes
  • Christmas
Chantal Walsh

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