Maple Roasted Carrots with Smoked Salt

By Masterchef winner
Steven Wallis

Serves 4
45 minutes

Utensils & Essentials

Foiled lined baking sheet, baking tray.

Allergens: Dairy

600g chantenay carrots
100g unsalted butter (cut into pieces)
14g tablespoon light brown sugar
10g tablespoons Maple syrup
Smoked Salt to finish 
¾ teaspoon chilli flakes (optional)
Salt (not supplied)

How to make

Maple Roasted Carrots with Smoked Salt
Preheat the oven to 180°C.
Halve the carrots lengthwise or leave them whole if slender.
Spread out carrots on to a foil lined baking sheet on your baking tray. Evenly top with butter, brown sugar, maple syrup and chilli flakes. Season with salt and toss to combine.
Bake carrots, tossing every 20 minutes, until tender and browned around the edges for 40 minutes. Sprinkle with smoked sea 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.