Roasted carrots and leeks with thyme and honey
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Roasting vegetables in wine, butter and honey coats them in a delicious glaze. A guaranteed people-pleaser!
Serves: 6
Prep time:10 mins
Cooking time: 40 mins
Per serving: 86 calories, 3g fat
1. Preheat the oven to 180°C (350°F, gas mark 4). Peel six carrots and trim three leeks. Cut into big chunks and place in a large baking tray.
2. Cut 15g (½ oz) unsalted butter into small pieces and scatter over the vegetables. Add 100ml (3½ fl oz) dry white wine, 1tbsp honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
3. Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
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