- 1 Packet of baby carrots
- 1 Bunch of thyme
- Parmesan cheese
- 1 Lemon
- 1 Packet of long stem broccoli
- Some thyme leaves
The ingredients are massively simple and it won't take more than half an hour to make these. Splash out a bit and get the really nice organic baby carrots.
Chop the green stalks off but leave a little there as it looks pretty for presentation
Don't peel them with a peeler as you lose loads of the nutrients that live just under the skin. Wash them with cold running water and then just gently remove the skin with a sharp knife.
Pour a good amount of olive oil over them and a good few of the thyme leaves. Only use fresh thyme for this.
Season them up with a good bit of salt and pepper. Toss them all around and lash that into the oven at 180C for about 20-25 minutes giving them the odd toss.
Bring a pot of water to the boil and lash in the broccoli and cook it for a max of about 90 seconds to 2 minutes.
Whip it out of the water and cool it down immediately with cold running water.
Take the carrots out. They'll be nice and sticky and sweet.
Lash the broccoli on to the tray and grate the zest of the lemon on to them.
Squeeze the juice of the lemon onto the veggies. Toss them up in the tray and throw them back in the oven at 180 for about 4-5 minutes.
Take them out and grate a little of the parmesan on to the veggies. Toss them up and make sure to keep the absolutely delicious cooking juices to pour over the top.
Serve them up all layered on top of each other. Have you ever seen more mind blowing colours?