In the past week it has changed from the last remnants of summer, to crisp, cool autumn air, that requires wrapping up warm when you brave the cold morning air and putting the heating on for when you get home. Along with the change in weather comes the beautiful hue of autumn as the trees begin to change and the pavement is slowly covered in multicoloured fallen leaves.
This recipe is super simple and focuses on bringing out and complimenting the natural flavours of the carrots; with a drizzle of maple syrup and the savoury, fragrant taste of fresh dill, these roasted carrots are a beautiful side dish to any main course. If you can't find rainbow carrots then any carrot will do, the fresher the better, and try to go for smaller ones so you can roast them whole. As the carrots aren't being peeled they need to be cleaned, to do this, use a small scrubbing brush and some water to fully remove the dirt from the ridges.
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Roasted Rainbow Carrots w/ Maple & Dill | Serves: 2-4 | Time: 30 mins
- Small scrubbing brush (to clean carrots)
- roasting tray
- 10-15 rainbow carrots
- 1-2 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp fresh dill
- Pre-heat the oven to 180°C.
- Wash the carrots thoroughly with water and a scrubbing brush until all the visible dirt has been removed, then cut the tops off and place in the roasting tray. Drizzle with olive oil and mix up to fully coat them, then drizzle over the maple syrup and do the same. Sprinkle with salt and place in the oven for 15 minutes. Chop up the dill and sprinkle 2/3 of this over the carrots, before returning to the oven for a further 10 minutes.
- To serve, place in a serving dish, sprinkle the remaining fresh dill, serve up as a side dish and enjoy!