This maple and hazelnut glazed carrots recipe, it is simply addictive! You could used any root vegetable following this very same recipe, but I absolutely love heirloom carrots and purple carrots , I think are my ultimate favourite, so intensely colouful, bright and sweet. I promise that everyone around the dinner table will be asking for more.
500g medium to small size carrots, scrubbed & tops trimmed (Do not peel)
2 Tbsp. butter, melted
2 Tbsp. light brown sugar
4 Tbsp. pure maple syrup
2 garlic cloves, thinly sliced
2 tsp. thyme
4 Tbsp. toasted hazelnuts, roughly chopped
Sea salt & plenty of black pepper
Flaky sea salt (optional)
1. Preheat oven to 200C°. Line a baking sheet with 2 sheets of aluminium foil. Cut carrots into halves or quartered lengthwise if too large.
2. Spread out carrots on prepared baking tray. Evenly top with butter, brown sugar, maple syrup, garlic, thyme, sea salt and black pepper. Toss gently to combine.
3. Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes.
4. Transfer to a platter with the remaining glaze from the tray. Sprinkle with fresh thyme, toasted hazelnuts and flaky sea salt. Simply addictive!
Jeeny Maltese, a Latin-American born TV chef & food writer. Featuring as celebrity chef on the RTE “Today Show with Maura & Daithi” and Virgin Media “The Six O’Clock Show”. Keynote speaker and guest chef at top festivals & events nationwide. Passionate about good eating & good food, making it accessible for everyone, through her cooking methods and philosophy. Enamoured with Ireland’s stunning land, quality food produce & its passionate people.
You can catch up with Jeeny at all the top food festivals nationwide, doing live cookery demonstrations on stage and talks all over the country, from Taste of Dublin, Galway International Food Festival, Taste of Cavan, Savour Kilkenny and many more.
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