Charred in our Sizzler Pan, wrapped up with fragrant rosemary, finished with a glaze of maple syrup. Try our sticky, sweet, moreish roast carrots – they’re guaranteed to have your guests reaching for a second helping of this simple but flavourful side dish.
Olive oil
10oz (300g) carrots, cleaned, trimmed & halved lengthwise
3 sprigs rosemary
3 tbsp maple syrup
Sea salt
Ingredients
Olive oil
10oz (300g) carrots, cleaned, trimmed & halved lengthwise
3 sprigs rosemary
3 tbsp maple syrup
Sea salt
Method
Add a little olive oil and one sprig of rosemary to your Sizzler and place inside the oven to warm up.
Once the pan is warm, add the carrots and the remaining rosemary, and drizzle with a little more olive oil. Return the pan to the oven and cook for 10 minutes, or until the carrots are golden brown and softened.
Drizzle the maple syrup over the carrots and continue cooking for another 2-3 minutes, or until the carrots are caramelised.
Remove the pan from the oven and sprinkle the carrots generously with the sea salt. The carrots can be served right from the pan – use the Sizzler’s fitted wooden board to rest the hot pan on your dining table.
