Maple Roasted Carrots with Toasted Hazelnuts
Sweet, sticky maple roasted carrots with smoky paprika and toasted hazelnuts. The perfect side for roasts or festive meals, with a zesty lemon finish to brighten every bite.
Ingredients
- 800 g Carrots scrubbed and halved lengthways
- 2 tbsp Olive oil extra virgin
- 2 tbsp Maple syrup
- ½ tsp smoked paprika
- 50 g Hazelnut roughly chopped
- 1 tbsp Lemon Juice
- Sea salt flakes
- Black pepper freshly ground
Instructions
- Heat the oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
- Toss the carrots in olive oil, maple syrup, smoked paprika, and a generous pinch of sea salt. Arrange in a single layer on the baking tray.
- Roast for 30–35 minutes, turning once, until the carrots are tender and the edges are lightly caramelised.
- In the final 5 minutes of roasting, scatter the chopped hazelnuts over the tray to toast gently.
- Remove from the oven, drizzle with lemon juice, and season with freshly ground black pepper. Serve warm, garnished with extra hazelnuts if you like.
