Maple Roasted Carrots with Smoked Salt

By Masterchef winner
Steven Wallis

Serves 4-6
45 minutes

Utensils & Essentials

Foil, baking tray.

Allergens: Dairy

Ingredients (please note the ingredients below are for the recipe for 4 people, if you have ordered the Beef Wellington Recipe Box for 2 or 6, your ingredients' amounts will have been adjusted accordingly):
500g chantenay carrots
100g unsalted butter (cut into pieces)
14g tablespoon light brown sugar
10g tablespoons maple syrup
Smoked Salt
¾ teaspoon chilli flakes (optional)
Extra salt to taste (not supplied)

How to make

Maple Roasted Carrots with Smoked Salt
Preheat the oven to 180°C fan and line a tray with a baking sheet or tin foil.
Halve the carrots lengthwise or leave them whole if slender.
Spread out carrots on your foil lined baking tray. Evenly top with the brown sugar, chilli flakes (if using) and smoked salt. Toss and then pour the maple syrup on top. making sure it's evenly spread. Finally, add some pieces of butter.
Roast the carrots, tossing every 15-20 minutes, until tender and browned around the edges, for a total of 40 minutes. Sprinkle with some more salt to finish.  Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.