This festive recipe sees soft, roasted carrots mingle with indulgently sticky, sweet and salty pecans (which are excellent for snacking, too). Grate fresh lemon rind on top to add a bright, zingy flavor to the dish. Serves 4 as a side dish.
Ingredients:
10 Small carrots, peeled and sliced into batons
1 Cup whole unsalted pecans
5 Star anise
2 Tablespoon brown sugar
2 Teaspoon soy sauce
Lemon rind, to garnish
Olive oil
Salt
Method:
1. Set the oven to 180 degrees Celsius. Toss the carrots in olive oil and salt, and roast on a baking tray for 20-25 minutes.
2. Add the pecans to a sauce pan and lightly toast until they start to become fragrant. Set aside.
3. Heat the soy sauce, sugar and star anise in a pot until melted. Add in the pecans and stir until the sauce thickens to caramel. Set on a piece of baking parchment, spacing the pecans so they don’t stick together.
4. Transfer cooked carrots to a serving dish, and top with the caramelized pecans, grate fresh lemon rind over the top.
