Lemon & thyme baby carrots

Lemon & thyme baby carrots

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(2 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8

Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal63
  • fat4g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre4g
  • protein1g
  • salt0.1g
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  • 1kg baby carrot
  • 2½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1½ tsp clear honey
  • zest ½ and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • leaves from 5 thyme sprigs


  1. Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.

  2. Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.

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Comments, questions and tips

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10th May, 2014
Very tasty side dish and very easy - lovely with a roast leg of lamb or some steak
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