Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Roasted Rainbow Carrots


SourceMandy Mazliah. See more of Mandy’s recipes at www.sneakyveg.com and www.cookveggielicious.com
Prep time15 minutes
Cooking time45 minutes
Total time1 hour


Roasted Rainbow Carrots


1 kg
rainbow carrots
2 T
olive oil
1 T
maple syrup
1 T
balsamic vinegar
sea salt
Sprigs of thyme (leaves picked off stalks and roughly chopped)


Preheat oven to 180°C (fan)/200°C/gas mark 6.

Peel carrots and cut into batons. Place in a roasting tin.

Put 2 tbsp olive oil, 1 tbsp maple syrup and 1 tbsp balsamic vinegar into a small bowl and beat together with a fork.

Drizzle over the carrots.

Sprinkle over a little sea salt and thyme leaves. Mix well.

Roast for 45 minutes-1 hour until soft, stirring occasionally.