- 450g carrots
- 1 tbsp oil
- 1 tbsp orange marmalade with bits
- Fresh thyme
- Prepare your carrots (long ones with their tops and bottoms still on look best) and add to a roasting tin with the oil, marmalade, salt and pepper, 5-10 sprigs of thyme, and coat evenly.
- Roast in the oven for 30 minutes at 180 degrees, or until goey and sticky, with just a little crunch still left in them.
- Serve piled high, with a little extra fresh thyme (remove any that’s gone wooden from baking).