Try this colourful combination of roasted carrots and caramelised walnuts as a delicious side dish or a healthy main.
Serves 4
2 hrs
Ingredients
- 1.5kg carrots Item 11450, cut in half lengthwise on the diagonal
- 1 head garlic
- ½ cup olive oil
- 2 tbs honey
- 150g walnuts, roughly chopped
- ½ cup sugar
- 2 tbs apple cider vinegar
- 240g rocket
Method
1
Preheat the oven to 200°C (180°C fan-forced). Toss the carrots and garlic in ¼ cup olive oil, drizzle with honey and place into a lined baking tray. Roast the garlic for 40 minutes, remove, and set aside until cool. Roast the carrots for 1 hour and 30 minutes, or until tender. Remove from the oven and leave to cool slightly.
2
Meanwhile, add the walnuts to a lined baking tray. Toast in the oven until golden, about 5 minutes. Remove and set aside to cool. In a small saucepan over medium heat, add the sugar and 2 tablespoons of water. Boil, swirling the pot to mix, until the mixture turns golden (about 5 minutes) and carefully stir the walnuts through. Spread onto the lined baking tray and leave to set.
3
Push the roasted garlic out of its skin. Add the garlic, apple cider vinegar and remaining ¼ cup olive oil to a small jug. Season well, and whisk to combine. Break the candied walnuts into bite-size pieces.
4
To serve, arrange the rocket on a serving dish. Layer over the roasted carrots and candied walnuts. Drizzle over the dressing and toss to serve.
