Honey Roasted Dutch Baby Carrots & Hazelnuts

Honey Roasted Dutch Baby Carrots & Hazelnuts

Ingredients (serves 2-4)

2 bunches dutch baby carrots, washed, trimmed
1 tablespoon honey
50g butter, melted
ยฝ cup hazelnuts, skin removed, roasted
Extra-virgin olive oil or grapeseed oil
Sea salt & cracked pepper

Method

  1. 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.
  2. Preheat oven to 180ยฐC (350ยฐF). 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.

To Serve

Arrange carrots on a serving plate or in a large bowl and scatter over hazelnuts and serve.

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