RECIPE - PARMESAN ROASTED BABY CARROTS

Julie le Clerc’s roasted carrots make a delicious starter or side dish

2 bunches baby carrots

1 garlic clove, crushed

1 teaspoon mustard

2 tablespoons balsamic vinegar

3 tablespoons olive oil

3 tablespoons finely grated parmesan

1/4 cup toasted pine nuts

Trim the tops of the carrots, reserving a few for garnish.

Toss carrots with the garlic, mustard, balsamic vinegar, olive oil, grated parmesan, and season with salt and pepper. Arrange in a single layer in an oven pan.

Roast at 200° C for 20-25 minutes until tender and golden brown, turning halfway through. 

Remove to a serving platter, scatter with pine nuts, some chopped carrot tops and a handful of shaved parmesan.

Julie le Clerc, courtesy NZ Gardener Garden Diary