The colourful baby carrots in this recipe are the star of this flavourful and nutritious side dish.
Serves 8
45 minutes
Ingredients
- 1kg baby rainbow carrots
- 4 tbs extra virgin olive oil
- 4 tbs maple syrup
- 1–2 oranges, zested
- 1 tbs Greek style yoghurt
- 1 tbs pomegranate seeds
- 1 tsp fresh parsley, chopped
- 1 tsp hazelnuts, chopped
Method
1
Preheat the oven to 180°C (fan forced). Then thoroughly wash and dry the carrots and trim the stems.
2
To make glaze, add olive oil, maple syrup and orange zest to a bowl and mix until well combined. Toss carrots in glaze mixture until all are well coated.
3
Cover a flat oven tray with baking paper and spread out carrots evenly on top. Roast glazed carrots in oven for 35–40 minutes or until soft.
4
Serve the carrots with Greek style yoghurt and top with fresh parsley, pomegranate seeds and hazelnuts.
