Roasted Dutch Carrots & Balsamic Glaze
with Rosemary & Pepitas | Serves 2
Indulge your inner Bugs Bunny with the tastiest carrots in town! Simply roast sweet carrots with fragrant rosemary leaves and crunchy pepitas, then drizzle with balsamic glaze.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sprig
rosemary
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
drizzle
balsamic glaze
(Contains Sulphites;)
1 bag
Dutch Carrots
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways).
• Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• While the carrots are roasting, pick rosemary leaves then finely chop. When the carrots are tender, remove tray from oven and add rosemary and pepitas. Toss to coat. • Bake until pepitas are toasted, a further 5 minutes.
• Transfer roasted Dutch carrots to a serving dish and sprinkle with rosemary and pepitas. Drizzle with some balsamic glaze to serve. Enjoy!