01.Roasted carrots with thyme
400g assorted baby carrots (yellow, orange, purple) wash and scrub, remove most of the stalk.
2 tablespoon butter
1 tablespoon thyme, fresh
1 teaspoon sugar
¼ cup white wine
Salt and pepper to taste
Preheat oven on 200°C
Tear a large piece of foil enough to seal the carrots in a pocket, fold in half and cover the base of a baking tray.
Place carrots in tray add butter, thyme, sugar and wine.
Fold up the foil, seal well.
Cook for 20 minutes or until carrots are tender.