Anyone who has been following my recipes for a while will know that I love oven-roasted vegetables. I'm always trying out new recipes and it never ceases to amaze me just how delicious basic vegetables can be when roasted. My latest speciality are maple-roasted carrots with hazelnuts and rosemary. The sweetness of the maple syrup goes beautifully with the carrots and slightly floral rosemary.
Fanny Frey - fannythefoodie
Ingredients
for 4 person
Carrots
| 500 g |
spring carrot, halved lengthwise |
| 2 tbsp |
olive oil |
| 2 tbsp |
maple syrup |
| 1 tbsp |
rosemary, finely chopped |
| 1 tbsp |
ground hazelnuts |
| 1 tsp |
salt |
How it's done
Carrots
Mix the carrots with all the other ingredients up to and including the salt, place in the dish.
To roast
Approx. 40 mins. in the centre of an oven preheated to 180°C.
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