Carob glazed carrots with toasted hazelnuts is a beautifully simple and elegant dish. The natural sweetness of roasted carrots is elevated with a velvety carob glaze, offering a subtle, chocolate-like richness without the bitterness. Toasted hazelnuts provide a satisfying crunch and nutty aroma, making this dish a great side for festive occasions or a refined addition to any meal.
Ingredients
- 500 g (1 lb) baby carrots or regular carrots, peeled and cut into sticks
- 2 tablespoons carob syrup (or substitute with date syrup for a slightly different flavor)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1/4 cup (30 g) hazelnuts, roughly chopped
- Optional: a few fresh thyme sprigs for garnish
Directions
- Prepare the Hazelnuts:
- Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast for about 5-7 minutes or until fragrant and golden. Set aside to cool.
- Roast the Carrots:
- On a large baking sheet, toss the carrots with olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
- Make the Carob Glaze:
- In a small saucepan, combine carob syrup and balsamic vinegar. Heat gently over low-medium heat, stirring until the mixture thickens slightly into a glaze.
- Glaze the Carrots:
- Once the carrots are roasted, drizzle the carob glaze over them and toss gently to coat evenly. Return to the oven for 5 more minutes to allow the glaze to set.
- Assemble the Dish:
- Transfer the glazed carrots to a serving platter. Sprinkle the toasted hazelnuts on top for crunch. Garnish with fresh thyme sprigs if desired.
This dish is a feast for the eyes and the palate, blending sweet, savory, and nutty flavors into one delightful experience. Perfect for impressing guests or treating yourself to something special! 😊
