A delicious side dish and a great alternative to
roast potatoes. If there are any leftovers, they are wonderful in a simple
salad of spinach leaves and avocado.
3 bunches of dutch carrots, trimmed and scrubbed
3 bunches of dutch carrots, trimmed and scrubbed
¼ cup hazelnuts, roasted and chopped
1 tbspn dukkah
olive oil
Preheat oven to 190 degrees. Place carrots on a
baking tray. Drizzle with olive oil and season generously with sea salt. Roast
for 40-45 minutes or until golden, turning at least once. Arrange carrots on a
serving dish. Mix hazelnuts with dukkah and scatter mixture over carrots.
Finish with a drizzle of olive oil.
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