This is a delicious and easy side dish inspired by the lovely roasted carrots from the wonderful Ester restaurant.
If Dutch carrots aren’t available substitute with 6 medium carrots quartered lengthways. Goat cheese in place of parmesan or mint instead of parsley would also be very nice variations.
Roasted Carrots with Parmesan, Honey & Sesame
Ingredients
- 1 bunch Dutch carrots
- 3 tbsp melted butter , or olive oil
- 2 tbsp honey
- 2 tbsp tamari
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup shaved parmesan cheese
- 2 tbsp sesame seeds , lightly toasted
- 3 tbsp parsley , finely chopped
Instructions
- Preheat the oven to 180C and line a baking tray with baking paper.
- Rinse the carrots but do not peel them. Lay the carrots on the baking tray.
- Mix the melted butter, honey and tamari and drizzle over the carrots. Season with salt and pepper.
- Roast the carrots for 20 minutes, then take out the tray and turn the carrots, making sure they're covered in the butter and honey mixture. Put them back in the oven for a further 20 minutes, or until the carrots are soft and caramelised.
- Serve the carrots warm sprinkled with parmesan, sesame seeds and parsley.
