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Maple carrots

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings

Ingredients

  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 20g butter, melted
  • 2 garlic cloves, crushed
  • 1 tablespoon wholegrain mustard
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/3 cup maple syrup
  • Fresh rosemary leaves, to serve

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Place carrots in a ceramic baking dish. Combine butter, garlic, mustard, rosemary and maple syrup in a jug. Pour over carrots. Turn to coat. Bake for 25 minutes, turning halfway, or until tender. Top with rosemary leaves. Serve.

Source: taste.com.au

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