Greek roasted minted carrots

6 servings

Ingredients

Quantity Ingredient
6 larges Juicy carrots
4 tablespoons Olive oil
2 Cloves garlic, crushed
½ cup White wine
2 tablespoons White wine vinegar
2 tablespoons Mild honey, eg clover
½ cup Packed, chopped, fresh mint
Salt and freshly ground black pepper

Directions

Peel carrots and cut into thin slices (about lcm) . Place in a roasting dish. Heat together olive oil, garlic, wine, vinegar and honey until honey is dissolved. Pour over carrots through all other ingredients. Cover and cook at 180øC for 45 minutes until carrots are tender. Remove cover, increase heat to 200øC and cook a further 10-15 minutes until juices have evaporated. Serve warm or at room temperature. Serves 6. Keeps 3-4 days in fridge.

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