RECIPE
Ingredients:
2 Bunches Tri-color Heirloom Carrots (118382 or 105016)
3 Tablespoons Extra Virgin Olive Oil (205943)
¼ Cup Roland Mango Chutney (661028)
5 Sprigs Fresh Thyme (104278)
½ Package (0.75 oz) Fresh Mint Leaves (19790)
Salt & freshly cracked black pepper, to taste
Instructions:
Preheat oven to 400°F
1. Prep the Carrots
Trim carrot tops, scrub clean and bias cut into half inch pieces. Arrange on a parchment-lined baking sheet, drizzle with 3 tbsp olive oil and spoon over mango chutney, spreading gently to coat. Strip thyme leaves from stems and sprinkle over carrots. Season with salt and pepper, then toss to coat evenly.
*Tom's Tip: Heat up the Mango Chutney in a saucepan with olive oil to loosen it up for a more even coating.
2. Roast the Carrots
Roast for 20 minutes, turning halfway through, until tender and lightly caramelized.
3. Finish the Carrots
Remove carrots from oven. Thinly slice mint leaves and sprinkle over warm carrots for a fresh, aromatic finish.
4. Serve
Plate the mango-glazed tri-color carrots alongside a main dish. Garnish with extra mint or thyme if desired.