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Juggling Carrots

Recipe

A delicious and healthy side dish.

Serves:  6 people | Prep time:  5 minutes | Cooking time:  30 minutes

British | Dairy Free | Vegetarian | Vegan | Side Dish

Ingredients

  • 1kg Carrots
  • 50ml Maple Syrup
  • 50ml Olive Oil
  • 5g Fresh Rosemary
  • 75g Pine Nuts
  • 3 Garlic Cloves
  • Sea Salt
  • Ground Black Pepper

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Peel, trim and cut the carrots into thick slices on the diagonal.
  3. Peel and mince the garlic.
  4. Mix the maple syrup, garlic and olive oil together in a bowl, and season with salt and pepper.
  5. Add the carrot slices and mix well.
  6. Pour the carrots onto a large flat baking sheet.
  7. Roast in the oven for 25 minutes.
  8. Chop the rosemary.
  9. Take the carrots out of the oven, sprinkle the chopped rosemary and the pine nuts over.
  10. Put back in the oven for another 5 minutes and serve.