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.