3- Brown Sugar-Glazed Heirloom Carrots
with Thyme and Pine Nuts
Heirloom carrots add vibrant colour to this holiday spread. These carrots are also as tasty as can be – roasted with thyme, butter and brown sugar and sprinkled with toasted pine nuts!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Rainbow Heirloom Carrots
3 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
7 g
Thyme
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Egg, Fish, Wheat, Sulphites, Crustaceans, Sesame, Milk, Gluten)
2 g
Garlic Powder
(May contain traces of: Mustard, Soy, Wheat, Tree nuts, Peanuts, Sulphites, Sesame, Milk, Triticale)
Not included in your delivery
½ tsp
Pepper*
¾ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add pine nuts to an unlined baking sheet.
- Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!)
- Transfer pine nuts to a plate.
- Meanwhile, peel, then halve carrots crosswise, then cut into 1/2-inch batons. (NOTE: Cut similar-sized batons for even cooking.)
- Strip thyme leaves from stems, then finely chop 1 tbsp. Transfer chopped thyme to a plate. (NOTE: Chopped thyme is also used in sausage rolls.)
- Add 3 tbsp butter and brown sugar to a small pot. Heat pot over medium-high heat. Warm, whisking occasionally, until butter and sugar melt and mixture is smooth.
- Remove the pot from heat. Add 1 tbsp whole grain mustard, then whisk to combine.
- Add carrots, 2 tsp chopped thyme, 1 tsp garlic powder, 3/4 tsp salt, 1/2 tsp pepper and any remaining thyme sprigs to a parchment-lined baking sheet.
- Drizzle sugar mixture over carrots, then toss to coat. Spread carrots into a single layer.
- Roast carrots in the middle of the oven, stirring and rotating sheet halfway through, until golden-brown and tender, 28-32 min.
- Loosely cover carrots with foil until ready to serve.
- When striploin roast is done, heat carrots, still covered with foil, in the middle of the oven until warmed through, 7-8 min. (TIP: You can skip this step if you don't want to warm the carrots!)
- Transfer carrots to a serving platter.
- Sprinkle toasted pine nuts and 1 tbsp chives over top.
