Ingredients
1 lb 10 oz young bunched carrots, different colours if possible, washed and scrubbed.
olive oil
herb or red wine vinegar
sea salt and freshly ground black pepper
a few sprigs of fresh thyme
3 cloves garlic, crushed
Preparation
Prepare oven to 400F. Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting pan or earthenware dish, and cover tightly with foil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and carmelized nicely.
