Ingredients (serves 2-4)
2 bunches dutch baby carrots, washed, trimmed
1 tablespoon honey
50g butter, melted
½ cup hazelnuts, skin removed, roasted
Extra-virgin olive oil or grapeseed oil
Sea salt & cracked pepper
- Place hazelnuts on an oven tray and roast for 8-10 minutes, or until lightly coloured and skins are blistered. Wrap nuts in a kitchen towel and let steam about 1 minute. Rub nuts in towel to remove loose skins and cool completely.
- Preheat oven to 180°C (350°F). In a small bowl mix honey, butter and drizzle of olive oil. Add carrots to a roasting pan and toss through the butter mix, season with salt and pepper. Roast carrots until caramelized or cooked to your liking about 20-25 minutes, turning once during the cooking period.
Arrange carrots on a serving plate or in a large bowl and scatter over hazelnuts and serve.