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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.


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

    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.
    Categories: everyday / entertaining / savoury

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