Roasted Baby Carrots & Balsamic Glaze
with Rosemary & Pepitas | Serves 2
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet carrots with fragrant rosemary leaves and crunchy pepitas, then drizzle with balsamic glaze.
Ingredients
1 bag
rosemary
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
Dutch Carrots
1 drizzle
balsamic glaze
(Contains: Sulphites)
Not included in your delivery
Olive Oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways).
• Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• While the carrots are roasting, pick rosemary leaves then finely chop. When the carrots are tender, remove tray from oven and add rosemary and pepitas. Toss to coat. • Bake until pepitas are toasted, a further 5 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
• Transfer roasted Dutch carrots to a serving dish and sprinkle with rosemary and pepitas. Drizzle with some balsamic glaze to serve. Enjoy!
