Bring warmth and flair to your kitchen table with these honey roasted baby Dutch carrots, finished with a creamy, herby topping that stars Australia’s own macadamia nuts. The carrots are roasted until tender and caramelised, then topped with tangy marinated goat’s cheese, fresh herbs, and golden roasted macadamias. It’s a dish that balances sweet and savoury, creamy and crunch – an easy yet elegant addition to Sunday roasts or mid week dinners.
Ingredients
- 1 bunch baby Dutch carrots peeled and trimmed
- 1 tbsp butter cubed
- 1 tbsp extra virgin olive oil
- 2 tbsp raw honey
- Flaky sea salt and black pepper
Topping
- ⅓ cup green carrot tops rince well and finely chopped or ⅓ cup flat-leaf parsley finely chopped
- 1½ tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 100 g marinated goat's cheese
- ⅓ cup roasted macadamias roughly chopped
Instructions
- Preheat oven to 180'C. Arrange carrots on a baking tray and top with butter, olive oil, honey, salt and pepper.
- Place in the oven for 25 minutes, turning or shaking halfway until carrots are tender and caramelised.
Topping
- Mix chopped carrot tops (or parsley) with the lemon juice, olive oil and a little salt and pepper.
- When ready to serve, arrange roasted carrots on a serving plate. Spoon over topping mix then add goat's cheese and sprinkle with macadamia nuts.
Nutrition
Calories: 677kcalCarbohydrates: 40gProtein: 13gFat: 55gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 38mgSodium: 413mgPotassium: 708mgFiber: 9gSugar: 30gVitamin A: 32562IUVitamin C: 24mgCalcium: 179mgIron: 5mg
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