Our nut hub Taste Health &
wellbeing
Our story Sustainability Where to purchase
See all recipes
Warm salad of honeyed baby carrots, brussels sprouts and macadamias

Warm Salad of Honeyed Baby Carrots, Brussels Sprouts and Macadamias

This recipe is easy to prepare and a great side dish for winter-time, wholesome dinners.

cook
45
mins
INGREDIENTS

500g baby carrots
1 tablespoon macadamia or olive oil
2 tablespoons honey
400g brussels sprouts, trimmed
40g butter
100g macadamias, toasted and roughly chopped

METHOD
    Preheat oven to 180°C.

    Put the carrots, honey and olive oil in a roasting tin. Season and toss then roast for 30-40 minutes until tender, turning occasionally.

    While the carrots are roasting, blanch the sprouts in a pan of boiling water for 4-5 minutes, drain and refresh under cold water. Halve the larger sprouts but leave any small ones whole.

    Melt the butter in a frying pan, until foaming, let it bubble until it just starts to turn brown and smells nutty. Add the roasted carrots and blanched sprouts and then stir through the macadamia nuts. Season to taste and serve.
    Love
    Print
    Categories: everyday / entertaining / savoury

    Related recipes

    Sign up to our newsletter
    for the latest news and recipes

    Archived newsletters