HONEY THYME RECIPES

HONEY RECIPES | BBC GOOD FOOD

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This sticky ingredient is a great natural sweetener. Browse our stellar selection of sweet and savoury recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ROASTED CARROTS WITH THYME RECIPE: HOW TO MAKE IT

Roasted Carrots with Thyme Recipe: How to Make It image

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound medium carrots, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons canola oil
1 teaspoon honey
1/4 teaspoon salt

Steps:

Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

Nutrition Facts : Calories 73 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

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Reviews 5
Total Time 40 minutes
Cuisine french
Calories 330 per serving

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MARY BERRY'S HONEY CHICKEN - THE HAPPY FOODIE

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Total Time 40 minutes

1. Using a sharp knife, make shallow slits in the top of the chicken legs (see tip).

2. Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.

3. Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.

4. Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl. Roast in the oven for 35–40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.

5. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side.

Mary’s Classic Tips:
* Remove the skin from the chicken legs, if you prefer.
* Don’t forget to wash your hands after handling raw poultry.

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If you're a crackling fan you'll love this idea for roast dinner - drying out the skin gives great results
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Total Time 3 hours 35 minutes
Category Lunch, Main course
Cuisine British
Calories 715 calories per serving

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