A simple and tasty side dish, these baby Dutch carrots are a roasted wonder. Cooked in a delicious caramel until sticky, sweet and tender, they’re then drizzled in my Vietnamese-inspired tangy dressing, before a smattering of fresh chilli and crunchy peanuts finish it off. Vegetables never tasted so good!
100g (3.5 oz) palm sugar, shaved
2 small bunches Dutch carrots, tops trimmed
1/3 cup Marion’s Kitchen Vietnamese-style Tangy Dressing
fresh coriander (cilantro) sprigs, to serve
sliced long red chilli, to serve
¼ cup roasted peanuts, roughly chopped
lime wedges, to serve
- Preheat oven to 180°C fan-forced (350°F).
- Place the sugar and 1/3 cup of water in a non-stick ovenproof frying pan over medium-high heat. Cook, stirring often, for 5 minutes or until the sugar dissolves and a caramel forms. Add the carrots and cook, turning with tongs, for 5 minutes. Transfer to the oven and roast, mixing halfway, for 20 minutes or until golden.
- Transfer carrot mixture to a platter. Drizzle with the Vietnamese-style Tangy Dressing and top with coriander, chilli and peanuts. Serve with lime wedges.
