Roasted Maple Carrots
Delicious maple roast carrots topped with creamy feta, pomegranate, hazelnuts, and a lemon-honey dressing.
Servings: 8 people
Ingredients
- 500 grams carrots medium
- 30 grams maple syrup
- 20 grams olive oil extra virgin
- 1½ teaspoon sea salt
- ½ teaspoon pepper
Topping
- 40 grams hazelnuts roasted
- 100 grams feta
- 50 grams pomegranate arils
Dressing
- ½ lemon juiced
- 2 tablespoons honey
- 3 grams mint fresh
- sea salt to taste
- pepper to taste
Garnish
- fresh mint
Instructions
- Preheat the oven to 215°C (419°F).
- Wash and dry the carrots well.
- Place the carrots in a baking dish or baking sheet lined with parchment.
- Top with olive oil and maple syrup.
- Mix everything around to make sure the carrots are covered in the maple glaze.
- Sprinkle with sea salt and pepper.
- Keep an eye on them so they don't burn and rotate about half way.
- Roast for about 25 minutes until fork tender.
- Arrange the warm carrots on a serving dish.
- Pour the remaining olive oil and maple syrup from the dish on top of the carrots.
- Top with crumbled feta, chopped hazelnuts, and pomegranate seeds.
- Mix lemon juice with honey and chopped mint in a small bowl. Season to taste.
- Spoon the dressing over the carrots.
- Top with hand-shredded fresh mint and serve.
Video
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 623mg | Potassium: 272mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10512IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg