These roasted dutch carrots are the perfect side when entertaining. Once roasted the carrots are tossed in a browned butter sauce with almonds, honey, and mustard. Easy and delicious, what more could you ask for?
Trim tops from Dutch carrots and clean them thoroughly.
Place in a large baking tray. Toss in olive oil and a sprinkle of salt.
Roast carrots for 20 minutes, or until they are tender.
Remove from the oven and toss through the buttery almond honey sauce and serve immediately.
Buttery Almond Honey Sauce
Towards the end of the carrot roasting time make the butter sauce.
In a frypan melt butter over medium heat. When it starts to foam add flaked almonds. Continue cooking until the almonds have browned.
Stir in honey and whole grain mustard. Continue cooking for a further couple of minutes until the honey and mustard have combined with the butter and almonds.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY