Roasted Baby Carrots Recipe
crème fraîche, walnut-ginger crumble, pomegranate molasses, lava sea salt
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Ingredients
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Main Ingredients
Walnut-Ginger Crumble
Garnish
Method
Prepare the Carrots
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Wash and Prepare Carrots
Wash the baby carrots thoroughly under cold water. If they are very large, you can halve them lengthwise for even roasting.
- 3
Season Carrots
In a large bowl, toss the baby carrots with olive oil and lava sea salt until they are evenly coated.
Roast the Carrots
- 4
Roast
Spread the seasoned carrots in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, turning halfway through.
Prepare the Walnut-Ginger Crumble
- 5
Mix Ingredients
In a medium bowl, combine chopped walnuts, grated ginger, brown sugar, and melted butter. Mix until the walnuts are well coated.
- 6
Toast the Mixture
Spread the walnut mixture on a separate baking sheet and toast in the oven for about 8-10 minutes, or until golden and fragrant. Keep an eye on it to prevent burning.
Assemble the Dish
- 7
Plate the Carrots
Once the carrots are roasted, remove them from the oven and let them cool slightly. Arrange them on a serving platter.
- 8
Add Crème Fraîche and Garnish
Dollop crème fraîche over the roasted carrots, drizzle with pomegranate molasses, and sprinkle the walnut-ginger crumble on top.
- 9
Serve
Serve warm as a side dish or appetizer, and enjoy!
