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3- Brown Sugar-Glazed Heirloom Carrots

3- Brown Sugar-Glazed Heirloom Carrots

3- Brown Sugar-Glazed Heirloom Carrots

with Thyme and Pine Nuts

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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!

Allergens:

Pine nuts

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Rainbow Heirloom Carrots

3 tbsp

Brown Sugar

7 g

Thyme

28 g

Pine Nuts

1 tbsp

Whole Grain Mustard

1 tsp

Garlic Powder

Not included in your delivery

½ tsp

Pepper*

¾ tsp

Salt*

Nutrition Values

Calories180 kcal

Fat10 g

Saturated Fat0.5 g

Carbohydrate21 g

Sugar17 g

Dietary Fiber1 g

Protein3 g

Sodium980 mg

Potassium150 mg

Calcium50 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Parchment Paper

•Whisk

•Aluminum Foil

•Measuring Spoons

Cooking Steps

Toast pine nuts

1

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.

Prep

2

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.)

Roast carrots

3

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.

Finish and feast

4

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.

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