Festive roasted carrots seasoned with a maple syrup, pine nut and garlic marinade.

  • Serves: 6 people
  • Prep time: 5 minutes
  • Cooking time: 30 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Juggling Carrots

    Recipe Information

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    1kg Carrots

    50ml Maple Syrup

    50ml Olive Oil

    5g Fresh Rosemary

    75g Pine Nuts

    3 Garlic Cloves

    Sea Salt

    Ground Black Pepper


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Peel, trim and cut the carrots into thick slices on the diagonal.

    Peel and mince the garlic.

    Mix the maple syrup, garlic and olive oil together in a bowl, and season with salt and pepper.

    Add the carrot slices and mix well.

    Pour the carrots onto a large flat baking sheet.

    Roast in the oven for 25 minutes.

    Chop the rosemary.

    Take the carrots out of the oven, sprinkle the chopped rosemary and the pine nuts over.

    Put back in the oven for another 5 minutes and serve.

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