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Recipe: Roasted Leeks and Carrots

Serves: 6
Source: Good to Know

Ingredients

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



Directions

1) Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
2) Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
3) Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.

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