I recently enjoyed this side dish at a family dinner and the flavours were so amazing I had to get the recipe and share it with you.
Makes a great side to any roast meat dish.
1 -2 bunches of baby carrots (dutch carrots)
½ cup of currants
¾ cup of pine nuts
2 sprigs of rosemary, mint and parsley
2 spring onions, chopped
sea salt & pepper
3 tablespoons honey, melted
- Peel, and roast the carrots with olive oil and sea salt until tender.
- Five minutes before removing the carrots add pinenuts to the dish to roast.
- Remove carrots, dress with finely chopped rosemary, melted honey, sea salt and pepper. Chop parsley, mint and spring onions and toss through carrots. Finally, add the currants.
- Dress with evoo and sherry or balsamic and red wine vinegar.