Name: Honey roasted baby carrots with macadamia topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 bunch baby Dutch carrots, peeled and trimmed; 1 tbsp butter, cubed; 1 tbsp extra virgin olive oil; 2 tbsp honey; Flaky sea salt and black pepper; ⅓ cup green carrot tops, rinsed well and finely chopped, or ⅓ cup flat-leaf parsley, finely chopped; 1½ tbsp lemon juice; 2 tbsp extra virgin olive oil; 100 g marinated goat's cheese; ⅓ cup (50g) roasted macadamias, roughly chopped

10 min prep time

25 min cook time

Serves 2 people

25g NUTS PER SERVE

Ingredients

For roasted carrots

1 bunch baby Dutch carrots, peeled and trimmed
1 tbsp butter, cubed
1 tbsp extra virgin olive oil
2 tbsp honey
Flaky sea salt and black pepper

For topping

⅓ cup green carrot tops, rinsed well and finely chopped, or ⅓ cup flat-leaf parsley, finely chopped
1½ tbsp lemon juice
2 tbsp extra virgin olive oil
100 g marinated goat's cheese
⅓ cup (50g) roasted macadamias, roughly chopped

Method

Preheat oven to 180C.
Arrange carrots on a baking tray and top with butter, olive oil, honey, salt and pepper.
Place in the oven for 25 minutes, turning or shaking halfway until carrots are tender and caramelised.
Meanwhile, for the topping, mix chopped carrot tops (or parsley) with the lemon juice, olive oil and a little salt and pepper.
When ready to serve, arrange roasted carrots on a serving plate. Spoon over topping mix then add goat's cheese and sprinkle with macadamia nuts.

Credit

Recipe courtesy of Australian Macadamias (www.australian-macadamias.org).

Nutrients per serve
Energy	3,211kJ
Protein	13.7g
Fat	65g
Saturated fat	19g
Carbohydrate	32g
Sugars	32g
Dietary fibre	5.5g
Sodium	340mg

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Honey roasted baby carrots with macadamia topping