Sweet, sticky and full of festive flavour, these roasted Dutch carrots are caramelised in maple syrup, orange zest and a touch of chilli. Served over a creamy goats cheese yoghurt sauce and finished with fresh herbs, they bring colour, freshness and a little Christmas sparkle to any table.
Maple Glazed Chilli Carrots
Rated 5.0 stars by 1 users
Category
Christmas
Servings
6
Prep Time
15 minutes
Cook Time
30-40 minutes
These vibrant Christmas carrots are roasted until golden in maple syrup, orange and chilli, giving them the perfect sweet–zesty kick. Paired with a tangy goats cheese yoghurt sauce and topped with fresh herbs, they’re a simple, festive side that always stands out on the table.
Ingredients
- 3 bunches Dutch carrots, stems removed and washed well or peeled
- 3 tablespoons maple syrup
- 2 teaspoons chilli
- 1 tablespoon orange zest
- 1/2 orange, juiced
- 2 tablespoons olive oil
- 2 teaspoon salt
- ½ teaspoon pepper
- 3 cubes Meredith Dairy Goats Cheese
- 2 tablespoons Greek yoghurt
- 1 tablespoon lemon zest
-
1 tablespoon fresh parsley, chopped
-
1 tablespoon fresh mint, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
-
Fresh parsley or mint
Carrots
Yoghurt Goats Cheese Sauce
To serve
Directions
Preheat your oven to 180 degrees Celsius and place your carrots in an oven tray and coat evenly with your maple syrup, chilli, olive oil, orange zest, orange juice, salt and pepper.
Cook for 30-40 minutes (depending on size) and make sure you mix halfway to ensure equal caramelisation.
For your sauce, whisk together your Greek yoghurt, goats cheese, lemon zest and herbs until smooth.
Spread your yoghurt sauce on the bottom of a platter or dish and pile on your cooked carrots (ensuring you drizzle any extra juices from roasting on top!).
Top with some extra fresh herbs to serve!
0 comments