White Truffle Oil Roasted Carrots with Thyme

Name: White Truffle Oil Roasted Carrots with Thyme
Cook time: 25 min
Total time: 25 min
Yield: 1-2 servings
Cuisine: New Zealand
Ingredients: 500g carrots, peeled and cut into sticks or left whole if baby carrots; 1 tbsp olive oil; 1-2 tsp white truffle oil; 1 tsp fresh thyme leaves (or ½ tsp dried); Salt and black pepper, to taste

Sweet, caramelised, and elevated with a touch of elegance, makes the perfect side dish for any meal. Simple ingredients, luxe flavour.

Total time 10-25 minutes

Servings 1-2 servings

White Truffle Oil Roasted Carrots with Thyme

Ingredients

500g carrots, peeled and cut into sticks or left whole if baby carrots
1 tbsp olive oil
1-2 tsp white truffle oil
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper, to taste

Instructions

Preheat oven to 200°C (400°F). Toss carrots with olive oil, thyme, salt, and pepper.
Spread on a baking tray and roast for 25-30 minutes, until tender and lightly caramelised.
Drizzle with white truffle oil before serving. Serve warm and savour the aroma.