The colourful baby carrots in this recipe are the star of this flavourful and nutritious side dish.
- 1kg baby rainbow carrots
- 4 tbs extra virgin olive oil
- 4 tbs maple syrup
- 1–2 oranges, zested
- 1 tbs Greek style yoghurt
- 1 tbs pomegranate seeds
- 1 tsp fresh parsley, chopped
- 1 tsp hazelnuts, chopped
Preheat the oven to 180°C (fan forced). Then thoroughly wash and dry the carrots and trim the stems.
To make glaze, add olive oil, maple syrup and orange zest to a bowl and mix until well combined. Toss carrots in glaze mixture until all are well coated.
Cover a flat oven tray with baking paper and spread out carrots evenly on top. Roast glazed carrots in oven for 35–40 minutes or until soft.
Serve the carrots with Greek style yoghurt and top with fresh parsley, pomegranate seeds and hazelnuts.