The perfect wintery side dish, specially good for Christmas. 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!
This side dish goes well with the Double Baked Sweet Potato as pictured above.
Makes about 1 medium sized bowl, serves 4 as a side dish
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 sweet soy sauce
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- 2 tablespoons chopped hazelnuts
What you will need
- Cutting board and knife
- 1 wide ovenproof dish
- Spoons to measure
- 1 Spatula
- Preheat the oven to 200c (390 F).
- Wash the carrots well. Keep the skins. Chop off the ends and cut them 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 15 minutes. Take out and flip the carrots and put them back in the oven with the raisins added. Bake for another 15-20 minutes, or until tender, golden, crispy on edges and caramelized.
- Put on a serving dish and garnish with chopped hazelnuts (optional).