The perfect wintery side dish. I made this as an extra side for our Christmas dinner and everyone loved it. The complex mix of flavours of soy, maple syrup and cinnamon together is just magical in an odd way and it just works. Paired with raisins and the crunchy hazelnuts it truly tastes like winter and Christmas!
Makes 1 medium sized bowl
Ingredients
Carrots and Raisins
- 6-7 carrots depending on size
- 1.2 dl raisins (½ cup)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pepper
Garnish (optional)
- 2 tablespoons chopped hazelnuts
What you will need
- Cutting board and knife
- 1 wide ovenproof dish
- Spoons to measure
- 1 Spatula
Instructions
- Preheat the oven to 200c (390 F).
- Wash the carrots well, and keep the skins. Chop off the ends and discard, cut carrot in about 2-2.5 cm (about 1 inch) thick slices diagonally.
- Put in the ovenproof dish and add in the oil, maple syrup, sweet soy sauce, salt, pepper and cinnamon. Flip to evenly coat everything.
- Bake in the middle of the oven at 200c (390 F) on convection for about 25-30 minutes or until tender, crispy on the edges and caramelized.
- Put on a serving dish and garnish with chopped hazelnuts (optional).
Enjoy !
