Lemon & Thyme Roast Carrots

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Lemon & Thyme Roast Carrots

These carrots are amazing served with a roast or jumbled into salads with a crumbly cheese, munchy leaves and crunchy seeds for a delicious lunch!

Serves 4 as a side


1 bunch of carrots, leaves twisted off and washed

6 sprigs of thyme

1 lemon

1 tbsp

Olive oil

Sea salt

Freshly ground black pepper


1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

2. Place the carrots in a large roasting tray, along with the sprigs of thyme.

3. Peel the rind off the lemon and nestle it in amongst the carrots and squeeze over the juice then drizzle over the olive oil.

4. Splash over 4 tablespoons of fresh water then season to your taste with sea salt and freshly ground black pepper.

5. Put the carrots in the oven to roast for 35-40 minutes or until caramelised around the edges and tender in the middle.