Roasted leeks and carrots with thyme and honey are the perfect side to your roast dinner.
Add some pizzazz to your veg with our recipe for roasted leeks and carrots smothered in thyme and honey. The sticky glaze, infused with dry white wine, gives the vegetables a perfectly sweet flavour. Both carrots and leeks – which are packed full of vitamins and fibre – are in season for most of the year: carrots June to early May and leeks are best from May to October. This sweet and delicious veg goes perfectly with your Christmas dinner.
The glaze can be used on other vegetables, too – try throwing some sliced parsnips into your tray.
- 6 carrots
- 3 leeks
- 15g (½ oz) unsalted butter
- 100ml (3½ fl oz) dry white wine
- 1 tbsp honey
- 4 sprigs fresh thyme
- Salt and pepper, to season