ROASTED CARROTS WITH THYME RECIPE: HOW TO MAKE IT
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
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
BANANA THYME LOAF CAKE RECIPE - BBC FOOD
We all love a banana bread, and Nadiya's recipe takes the old favourite to another level with a thyme-scented cake and a sticky salted caramel topping.
Provided by Nadiya Hussain
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8–10
Number Of Ingredients 12
Steps:
- Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.
- Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4.
- Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter.
- Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean.
- Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack.
- As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over.
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