Recipe

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
    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

  • 1
    Melt butter in large frying pan; cook carrots, turning occasionally, until almost tender.
  • 2
    Add rind, juice, wine and syrup; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised.
  • 3
    Serve carrots sprinkled with nuts.

More From Women's Weekly Food