Sergio Perera

Roasted Cardamom Carrots with Brown Butter Vinaigrette

Sergio Perera
PREP 15 MIN
COOK  25 MIN

Sergio’s Roasted Cardamom Carrots make a great side for fish or chicken dinners. You could also turn this side into a vegan-friendly meal in its own right, by stirring chickpeas and/or lentils into the mix!

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

1 bunch of baby carrots (200g trimmed bunch) assorted colours

13 tbs maple syrup (honey or rice malt syrup)

13 tbs olive oil

18 tsp ground cardamom

13 tsp salt

Brown Butter Vinaigrette

13 13g butter (or dairy-free alternative)

13 brown shallot finely minced

23 garlic clove minced

23 tbs sherry vinegar

23 tbs olive oil

13 tbs Dijon mustard

18 bunch of fresh flat leaf parsley roughly chopped

salt & pepper, to taste

Methodbased on 6 servings
1

Preheat oven to 210°C/fan 200°C/gas 7 and line a baking tray with baking paper.

2

Toss carrots with maple syrup, oil, cardamom and salt and spread in a single layer over baking tray. Roast for 10 minutes, turn and continue to cook for another 10 minutes.

3

Whilst carrots are cooking, heat butter in a small frypan over low heat until beginning to turn golden. Remove from heat, stir through shallot and garlic and set aside for 5 minutes. Whisk in vinegar, oil, mustard, most of the parsley and season with salt and pepper.

4

Toss carrots with vinaigrette and scatter over remaining parsley to serve.

Nutritional Informationper serving

Energy (kJ)

773 kJ / 185 cals

Protein

1.2 g

Fat

15.7 g

Sat. Fat

5.1 g

Carbs

8.2 g

Sugar

7.8 g

Fiber

3.8 g

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.