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