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Roasted Dutch Carrots & Balsamic Glaze

Roasted Dutch Carrots & Balsamic Glaze

Roasted Dutch Carrots & Balsamic Glaze

with Rosemary & Pepitas | Serves 2

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 sprig

rosemary

1 packet

pepitas

(May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Pecannüsse, Walnut.)

drizzle

balsamic glaze

(Contains: Schwefeldioxide und Sulfite;)

1 bag

Dutch Carrots

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)511 kJ

Fat5.9 g

of which saturates1.1 g

Carbohydrate13.2 g

of which sugars10.7 g

Protein3.7 g

Sodium38 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways).

2

• 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.

3

• 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.

4

• Transfer roasted Dutch carrots to a serving dish and sprinkle with rosemary and pepitas. Drizzle with some balsamic glaze to serve. Enjoy!

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