Orange and maple-glazed baby carrots with hazelnuts
Capitalise on carrots' natural sweetness with this gorgeous recipe that uses syrupy sweet maple and zesty citrus to create an exceptionally tasty side dish.
- 25 mins preparation
- Serves 4
Print
Ingredients
- 30 gram butter
- 800 gram baby carrots, trimmed and peeled
- 2 teaspoon finely grated orange rind
- 1/4 cup (60ml) orange juice
- 2 tablespoon dry white wine
- 2 tablespoon maple syrup
- 1/2 cup (70g) coarsely chopped roasted hazelnuts
Method
- 1Melt butter in large frying pan; cook carrots, turning occasionally, until almost tender.
- 2Add rind, juice, wine and syrup; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised.
- 3Serve carrots sprinkled with nuts.
