How To Make Roasted Dutch Carrots

Ingredients 3 bunches fresh dutch carrots washed see tip 40g butter chopped cup maple syrup 8 sprigs fresh thyme leaves removed fresh thyme sprigs to garnish 3 4 cup walnut halves lightly toasted chopped 2 tbs olive oil.

How to make roasted dutch carrots. Peel wash and dry the dutch carrot. In a separate medium bowl add the macadamia. To prepare the carrots for roasting cut off the carrot top greens and save half.

For the carrots 2 bunches dutch carrots tops trimmed about 16 1 tablespoon extra virgin olive oil 1 teaspoon ground cinnamon 1 2 teaspoon sea salt flakes 1 1 2 tablespoons maple syrup 1 teaspoon balsamic vinegar. Steam or microwave the carrots for 3 minutes or so until tender but not soggy. Method preheat the oven to 200 degrees celsius.

Heat the butter oil and honey in a frying pan over medium high heat until hot. Bake in a 160c fan forced oven for 45 minutes. Add the carrots cover with a lid and cook shaking pan occasionally for 2 minutes.

3 to serve reheat carrots at final stages of. Using a pastry brush brush the carrots with olive oil. Instructions preheat the oven to 400f 200c and line a baking tray will aluminium foil or baking paper scrub the carrots and remove the green leafy stems leaving just a small amount on top about a thumbnails worth.

Arrange the carrots on the tray drizzle on the olive oil sprinkle on the garlic. 2 heat half the honey butter and olive oil in a large frying pan. Wash the dutch carrots there is no need to peel them.

Add a few sprigs of fresh thyme. The time will depend on how big that. In a medium frypan over medium high heat melt the butter.