Easy
30mins
4
Vegetarian
30 minutes
2 bunches baby Dutch carrots and/or Rainbow carrots
1 tbsp Gewürzhaus French Lavender Salt
2 tbsp honey
Preheat oven to 180°C (conventional).
Trim off the carrot leaves but leave the stems (approximately 3cm length).
Wash and scrub the carrots with a vegetable brush if leaving the skin on, otherwise peel them.
Lay carrots in a baking dish, drizzle them with honey and sprinkle them with French Lavender Salt.
Bake in the oven for 25-30 minutes. Serve warm.
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