Lemon-roasted carrots with thyme and feta
Recipe for roasted carrots in a lemon and honey marinade with thyme, finished with crumbled feta.
Servings 4 people
Ingredients
- 500 g carrots
- 2 tbsp oil
- 1 tbsp honey
- 1/2 lemon juice only
- 1/2 tsp dried thyme
- 100 g feta
- Salt and pepper
- Flat-leaf parsley and fresh thyme leaves, to serve
Instructions
- Peel the carrots and cut them lengthways into quarters if they are large enough. New-season carrots are usually quite thin, so just leave them whole or halve them lengthways.
- Mix the oil, lemon juice, honey and thyme, then season to taste with salt and pepper.
- Put the carrots in an ovenproof dish, foil tray or similar and pour the marinade over them. Toss well so the carrots are evenly coated.
- Roast the carrots in a preheated oven at 200°C (conventional oven, top and bottom heat) for approx. 30-35 minutes.
- Arrange the carrots on a plate and top with roughly chopped flat-leaf parsley, crumbled feta and fresh thyme leaves.