Here’s a recipe for Baked Carrots with Thyme, Honey, and Walnut Crumble—a deliciously sweet and savory dish with a crunchy topping.
Ingredients:
For the baked carrots:
- 1.5 lbs (680g) carrots, peeled and cut into sticks or rounds
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- Salt and pepper to taste
For the walnut crumble:
- 1/2 cup walnuts, chopped
- 1/4 cup rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp butter, melted
- 1/2 tsp dried thyme or rosemary (optional)
Instructions:
1. Preheat the oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the carrots:
- Peel and cut the carrots into sticks or rounds.
- In a large bowl, toss the carrots with olive oil, honey, dried thyme, salt, and pepper until evenly coated.
3. Bake the carrots:
- Spread the carrots in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.
4. Prepare the walnut crumble:
- While the carrots are roasting, make the crumble.
- In a medium bowl, combine the chopped walnuts, rolled oats, flour, brown sugar, melted butter, and optional thyme or rosemary.
- Mix until the ingredients are well combined and crumbly.
5. Add the crumble:
- After the carrots have been roasting for 20 minutes, sprinkle the walnut crumble evenly over the carrots.
- Return to the oven and bake for an additional 10 minutes, or until the crumble is golden and the carrots are tender.
6. Serve:
- Remove from the oven and let cool slightly before serving.
Tips:
- You can add a splash of balsamic vinegar to the carrots before roasting for a tangy depth of flavor.
- For extra crunch, use a mix of different nuts in the crumble.
This Baked Carrots with Thyme, Honey, and Walnut Crumble is a delightful side dish that combines sweet and savory flavors with a satisfying crunch. Enjoy!
