Meat Smoke Fire

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Meat Smoke Fire

Maple Roasted Carrots with Candied Walnuts

Maple Roasted Carrots with Candied Walnuts

Roasted carrots are a staple side dish when we ccok a roast at Meat Smoke Fire. We were given a rather large bag of beautiful walnuts from the Big Green Egg Netherlands team when we dropped by for a vist. We were keen to utilise the walnuts in our cooks, the candied walnuts add some great texture and taste.

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200C

Ingredients

    For the carrots

    • 700g carrots with the green shoots
    • 1 tbsp olive oil
    • 25g butter
    • 2 tbsp maple syrup
    • ½ tsp salt
    • ½ tsp ground black pepper

    For the walnuts

    • 80g walnuts
    • 1 tbsp brown sugar
    • 1 tbsp maple syrup
    • pinch of chilli flakes

    Equipment

    Method

    1. Set up your Egg for a direct cook at 180°C with the stainless steel grid.
    2. Place a cast iron skillet or shallow tray on the grid to preheat.
    3. Clean your carrots but don’t bother peeling them. You may need to cut some into halves or quarters for even cooking.
    4. Add the oil, butter, maple syrup, salt, pepper and carrots to a cast iron skillet. Give them a good zhuzh!
    5. Cook them for about 20 minutes, turning occasionally. You’re aiming for the carrots to have tender centres and golden edges.
    6. Add the walnuts, brown sugar, maple syrup and chilli flakes to the skillet for the last 5 to 7 minutes until the sugar melts.
    7. Cook until the walnuts are caramelised and crispy.
    8. Remove from the heat and serve. Can also be eaten cold.
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