Maple Roasted Heirloom Carrots
with Thyme and Toasted 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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Carottes arc-en-ciel
3 cs
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
7 g
Thym
28 g
Pignons
(Contient: Pignons Peut contenir : Arachides)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Soya, Oeuf, Poisson, Blé, Sulfites, Crustacés, Sésame, Lait, Gluten)
2 g
Poudre d'ail
(Peut contenir : Moutarde, Soya, Blé, Noix, Arachides, Sulfites, Sésame, Lait, Triticale)
Pas inclus dans votre livraison
½ cc
Poivre*
¾ cc
Sel*
Ustensiles
Instructions
- 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.
