Roasted Heritage Carrots with Hazelnuts

Prep	Cooking	Serves
10 mins	30 mins	3 Adults

This a great side to meaty dishes or as a part of a buffet, courtesy of our strongly infused Garlic Rapeseed Oil.

Recipe by The Devilled Egg | The Online Cookery School.

Ingredients

• 400g baby heritage carrots (or large carrots, sliced into batons)
• 1 tablespoon of Fussels Garlic Rapeseed Oil
• 1/4 teaspoon of salt
• 3 sprigs of rosemary
• 1 tablespoon of maple syrup
• 1 teaspoon of pomegranate molasses
• 1/2 teaspoon of ground cumin
• 1 tablespoon of grated parmesan
• 1 tablespoon of hazelnuts, chopped
• Fresh herbs to decorate

Method

Preheat the oven to 200C

Place the carrots in a roasting tray

Combine our garlic rapeseed cooking oil with salt, syrup, molasses and cumin in a bowl and thoroughly whisk together

Pour over the carrots and mix it all up

Sprinkle with the parmesan and roast for 25-30 minutes or until the carrots are tender, with only a slight bite in the middle

Sprinkle with the hazelnuts and herbs and serve immediately