Ingredients
- 3 bunches Wilcox carrots, trimmed, peeled, or 500g baby carrots, peeled, halved lengthways
- 25g butter, chopped
- 1/4 cup (60ml) maple syrup
- 1/4 cup (35g) hazelnuts, toasted, coarsely chopped
Directions
- Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the carrots in a single layer on the lined tray. - Step 2
Sprinkle with butter and drizzle with maple syrup. Roast, turning occasionally, for 30 mins or until the carrots are tender and begin to caramelise. Season. - Step 3
Sprinkle the chopped hazelnut over the carrots.
Recipe courtesy of www.taste.com.au
Serving size 8