Maple Roasted Dutch Carrots
Roasted Dutch carrots are so sweet and tender with these beautiful crisp ends (yes you can eat the stems once they’re baked!). They are the perfect side for a roast dinner and double or triple the recipe to serve as a side for a holiday gathering (they’re perfect for a Christmas dinner!).
Servings: 4
Calories: 149kcal
Equipment
- Whisk
- Colander
- Sharp knife
- Large Baking Dish
Ingredients
- 2 bunches Dutch carrots washed
- 2 tablespoons pure maple syrup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt flakes
- cracked black pepper to taste
To serve
- 2 tablespoons shelled pistachios roughly chopped
Instructions
- Preheat the oven to 200°C. Grease a medium sized baking dish and set aside.
- Trim the carrots so that they still have about an inch of the stem left on them. Rinse well and dry off.
- In a large mixing bowl whisk together the maple syrup, olive oil salt and pepper. Add the carrots to the bowl and toss to coat evenly in the maple mixture.
- Transfer the carrots to the greased baking dish, making sure they are all separate. Reserve any maple mixture.
- Place the carrots into the oven and roast for 40 minutes or until tender.
- Once roasted, remove from the oven and using a spatula to scoop the last bits of the maple mixture over the roasted carrots. Toss the carrots through the mixture.
- Arrange the roasted carrots on a serving platter and top with the chopped pistachios. Serve warm.
Notes
Serving Suggestions
Serve alongside:- roast beef, lamb, chicken, turkey or pork.
- steak.
- grilled fish.
- crispy smashed potatoes
- green beans with cranberries & almonds
Nutrition
Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 700mg | Potassium: 605mg | Fiber: 5g | Sugar: 14g | Vitamin A: 28416IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg