Maple Roasted Dutch Carrots with Hazelnuts

These maple roasted Dutch carrots are absolutely delicious and incredibly easy to make. They make a beautiful side dish at any dinner party or Sunday roast but work equally well as part of a nourish bowl or weekly meal prep. The roasted hazelnuts give the dish some crunch and balance the sweetness of the maple roasted carrots beautifully.

You only need 25 minutes and 7 ingredients to make this delicious dish. You coat the carrots in maple syrup, olive oil and a pinch of salt before roasting them in the oven for 20 minutes, together with a handful of fresh sage leaves. I like to roast the hazelnuts alongside the carrots for the first 7 minutes before I remove them from the oven to make sure they don’t burn.

While I like to use Dutch Carrots, you can also use good ol’ regular carrots. However, I’d recommend roasting them for longer if you keep them whole or cutting them into pieces if you want them to be done in 20 minutes. For the hazelnuts, you can use whole or blanched hazelnuts but if you use blanched ones then you’ll get to skip a step in the recipe below. Lastly, I love garnishing the carrots with sage leaves, however, parsley also goes very well with this dish, especially if you’re making it in spring/summer.

If you’re creating a feast and are looking for more delicious side dishes, have a look these recipes:

• Green Beans with Garlic and Lemon
• Hasselback Potatoes with Hazelnut Pesto
• Snow Pea and Broccoli Salad

I hope you enjoy these maple roasted Dutch carrots. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

Maple Roasted Dutch Carrots with Hazelnuts

Annick

A delicious and easy side dish, perfect for dinner parties and Sunday roasts.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine British, modern

Servings 4 people

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Ingredients

  

1x2x3x

• 2 bunches Dutch carrots (about 300g carrots per bunch)
• 1 tbsp maple syrup
• 1 tbsp extra virgin olive oil
• 1 pinch salt flakes
• 1 handful fresh sage
• 30 g hazelnuts (whole or blanched)
• pepper

Instructions

 

• Preheat the oven to 200°C fan.
• Cut the green fronds of the Dutch carrots and wash the carrots thoroughly. Add the washed carrots on to a baking tray lined with baking paper.

  Tip: you can use the fronds for extra garnish, as part of a salad or in pesto
• Drizzle maple syrup and olive oil on top of the carrots and sprinkle a generous pinch of salt flakes and the sage leaves on top. Using your hands, give everything a good mix.
• Add the hazelnuts onto the baking tray to the side of the carrots if space permits. You can also use a separate tray for the hazelnuts.
• Roast the carrots and hazelnuts for 7 minutes at 200°C fan.
• After 7 minutes, remove the hazelnuts and return the carrots back into the oven. Roast the carrots for another 13 minutes at 200°C fan.
• If you've used whole hazelnuts, place the hazelnuts into a clean tea towel and rub them until the skins fall off. The skins can be quite bitter and removing them will allow the roasted hazelnut flavour to shine more.

  If you've use blanched hazelnuts, then you can skip this step.
• Once the carrots are finished roasting, remove them from the oven and place them onto a serving dish. Garnish them with the roasted sage and hazelnuts. Season with freshly ground pepper.

Keyword carrots, hazelnuts, maple syrup, sage

Nutrition Facts

Maple Roasted Dutch Carrots with Hazelnuts

Amount Per Serving

Calories 156.7 Calories from Fat 77

% Daily Value*

Fat 8.5g13%

Saturated Fat 0.9g6%

Trans Fat 0g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 6g

Cholesterol 0mg0%

Sodium 113.8mg5%

Potassium 553.1mg16%

Carbohydrates 19.4g6%

Fiber 5.1g21%

Sugar 10.4g12%

Protein 2.6g5%

Vitamin A 25060.5IU501%

Vitamin C 9.3mg11%

Calcium 80.2mg8%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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