Recipes
Maple Roasted Baby Heirloom Carrots
SERVES
8
COOK TIME
25-30
PREP TIME
5
DIFFICULTY
Easy
Ingredients
- 2 bunches baby heirloom carrots multicoloured look great on the table!
- generous drizzle olie oil for roasting
- three fingered pinch flaky sea salt
- 1/4 cup maple syrup
Method
- Preheat Oven: Preheat the oven to 200°C (180°C Fan Forced)
- Prepare Carrots: Scrub and wash the baby heirloom carrots, leaving them whole, but removing the leafy tops (these can be washed and used to make a wonderful salad addition, or a bright carrot-top pesto)
- Coat with Olive Oil and Salt: In a large mixing bowl (or if you’re anything like me - straight in the pan, avoiding extra dishes!) toss the clean carrots with olive oil and a generous sprinkle of flaky sea salt. Ensure the carrots are evenly coated.
- Roast in Oven: Spread the carrots on a baking sheet in a single layer. For best results, I use a heavy anodised baking dish - you get a super roast finish in a fraction of the time. Roast in the preheated oven for approximately 25-30 minutes or until the carrots are tender and slightly caramelised.
- Maple Syrup Addition: Once the carrots are cooked, carefully remove the baking sheet from the oven. Drizzle the maple syrup over the carrots and toss them in the hot pan, ensuring each carrot is coated in the syrup.
- Return to Oven: Place the baking sheet back in the oven for an additional 5 minutes or until the maple syrup becomes sticky and coats the carrots.
- Serve Warm: Transfer the maple-roasted baby heirloom carrots to a serving dish and enjoy them warm as a deliciously sweet and savoury side - add a sprinkle of sesame seeds if you’re feeling particularly fancy