On top of that, “The milk solids in the butter caramelise in the oven, adding yet another layer of flavour to the final ... shared that “a drizzle of butter caramelises and adds fragrant nuttiness” to ...

Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel ... baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until ...

Preheat oven to 425 degrees. Toss carrots with olive oil and 2 tablespoons chile-infused ... Season generously with salt and pepper. Roast until carrots are fork-tender, about 40 minutes.

Preheat the oven to 220C/200C Fan/Gas 7. Tip the carrots ... Roast for 40 minutes. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted. Dress with extra virgin olive oil ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme ... an even layer (reserve the bowl). Roast, switching the position of the ...

Preheat the oven to 425 ... Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes ...

Add lemon juice and season to taste. Increase oven to 180°C and switch setting to fan-forced. Spread carrots over an oven tray, drizzle with olive oil and season to taste. Roast until caramelised (1¼ ...

To assemble your bowls, divide the kale, quinoa, cooked carrots, beetroot, parsley, walnuts and red onion between 3 serving bowls. Add the cooked halloumi, pomegranate arils and finish with the ...