Roasted Cardamom Carrots with Brown Butter Vinaigrette
PREP 12 MIN•COOK 30 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!
Number of servings
1 bunch of baby carrots (200g trimmed bunch) assorted colours
1⁄3 tbs (7ml) maple syrup (honey or rice malt syrup)
1⁄3 tbs (7ml) olive oil
1⁄8 tsp ground cardamom
1⁄3 tsp salt
Brown Butter Vinaigrette
13 1⁄3g vegan butter
1⁄3 brown shallot finely minced
2⁄3 garlic clove minced
2⁄3 tbs (13ml) sherry vinegar
2⁄3 tbs (13ml) olive oil
1⁄3 tbs (6 2⁄3g) Dijon mustard
1⁄8 bunch of fresh flat leaf parsley roughly chopped
salt & pepper, to taste
Preheat oven to 210°C/fan 200°C/gas 7 and line a baking tray with baking paper.
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.
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.
Toss carrots with vinaigrette and scatter over remaining parsley to serve.
731 kJ / 176 cals
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