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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
908 g
Rainbow Heirloom Carrots
3 tbsp
Brown Sugar
2 tsp
Thyme
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
3 tbsp
Unsalted Butter
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Powder
1 tbsp
Chives
Not included in your delivery
¾ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. 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
