ROAST CARROTS W CHERRY DRESSING & HAZELNUTS
RECIPE OF THE WEEK
Roast carrots w/ cherry dressing and toasted hazelnuts
I love the bright colours of this dish; it’s very festive! The roast carrots pair perfectly with the sweet tanginess of the cherry dressing.
Ingredients
- 4-5 Carrots, peeled and halved lengthways
- 90 g Cherries, halved and pitted
- 50 g Water
- 25 g Sugar
- 1 tsp Vinegar (I used Apple Cider Vinegar)
- 30 g Blanched Hazelnuts
Instructions
- Preheat oven to 200 degrees celsius.
- Grab a baking sheet and toss the peeled and halved carrots in 1 Tbsp Olive Oil, season with salt and pepper. Roast in the oven for 25 minutes and then check.
- In the meantime, combine cherries, water and sugar in a small pan and put over a medium heat. When the mixture starts to bubble, reduce temperature to low and simmer for 5 minutes or until it starts to thicken. Once it looks syrupy, remove from the heat and add 1 tsp vinegar. Stir and taste. You want it to be sweet with a hint of tanginess. Add more vinegar if desired.
- Check on your carrots by piercing with a fork or skewer, they may need longer if they’re large. Reduce the oven to 170 degrees and cook for a further 10 minutes.
- Put the hazelnuts on a small baking tray and roast in the oven for 10 minutes.
- Remove the carrots from the oven, pour the cherry dressing over the hot carrots and toss to combine. Roughly chop the toasted hazelnuts.
- Arrange the carrots on a nice platter and scatter with hazelnuts.
SHARE YOUR CREATION WITH US!