You will need
500 g carrots
2 t (10 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) olive oil
1 T (15 ml) whole thyme leaves
2 T (30 ml) butter
2 T (30 ml) honey
Adjust the oven rack to the middle position. Preheat the oven to 160°C.
Scrub the carrots, keep them whole
Place in a roasting pan, season with Vegetable Spice. Sprinkle over thyme leaves and toss with olive oil.
Cover with wet baking paper and roast slowly, ± 2 hours.
Before serving, add butter and honey, toss to glaze.