- 7 carrots (small)
- ¾ red onions
Peel the carrots and chop the onions into thin slices. Place in baking tray on parchment paper (with space in between to allow carrots to crisp).
- 2 tbsp agave nectar
- 2 tbsp olive oil
Whisk the olive oil and agave nectar in a bowl. Pour over the carrots and onions.
- agave nectar
- 7½ sprigs thyme
Season with salt and pepper and thyme sprigs
Bake on 218 degrees Celsius for 35 minutes
Enjoy your meal!