White Truffle Oil Roasted Carrots with Thyme
Sweet, caramelised, and elevated with a touch of elegance— make the perfect side dish for any meal. Simple ingredients, luxe flavour.
INGREDIENTS:
500g carrots, peeled and cut into sticks or left whole if baby carrots
1 tbsp olive oil
1–2 tsp white truffle oil
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper, to taste
METHOD:
1. Preheat oven to 200°C (400°F). Toss carrots with olive oil, thyme, salt, and pepper.
2. Spread on a baking tray and roast for 25–30 minutes, until tender and lightly caramelised.
3. Drizzle with white truffle oil before serving. Serve warm and savour the aroma.
