Greek Roasted Minted Carrots Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 large: Juicy carrots,
2 tbsp: Mild honey, eg clover
4 tbsp: Olive oil,
1/2 cup: Packed, chopped, fresh mint
2 Cloves: garlic, crushed
Salt and freshly ground,
1/2 cup: White wine,
-black pepper,
2 tbsp: White wine vinegar,
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 180
C for 45 minutes until carrots are
tender. Remove cover, increase heat to 200
C 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.
Source from luhu.jp
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 180
C for 45 minutes until carrots are
tender. Remove cover, increase heat to 200
C 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.
Source from luhu.jp