Make your side dish stand out with Chef Chris Brown's delicious recipe for roasted baby carrots.
1 lbs baby heirloom carrots, multicoloured (not those little baby cut carrots in a bag)
1 sprigs of rosemary
2 cloves of garlic, smashed
2 tbsp olive oil
¼ cup toasted hazlenuts, lightly crushed
2 tbsp picked dill
3 tbsp fresh ricotta
Salt and pepper
1. Preheat oven to 500F.
2. Clean and trim carrots; leave skin on. If you can't find baby heirloom carrots, simply use large heirloom carrots and cut into large cunks (about 2-3 inches long). Toss carrots with olive oil, salt, pepper, garlic and rosemary. Roast for 8-10 minutes until caramelized.
3. Transfer carrots to a platter. Drizzle with maple syrup and top with hazelnuts, dill and dollops of ricotta cheese.
Note: To toast hazelnuts, roast in preheated 400F oven for about 5 minutes. Rub hazlenuts in a towel to remove skins.