White Truffle Oil Roasted Carrots with Thyme

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

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

METHOD:

1. Preheat oven to 200°C (400°F). Toss carrots with olive oil, thyme, salt, and pepper.

2. Spread on a baking tray and roast for 25–30 minutes, until tender and lightly caramelised.

3. Drizzle with white truffle oil before serving. Serve warm and savour the aroma.