COOK TIME |ACTIVE: 5 MINUTES - PASSIVE: 20 MINUTES
PREP TIME: 10 MINUTES | SERVING SIZE: 4
Pair with: Filet Mignon
Ingredients
2 bunches carrots, washed and peeled
1 tsp salt
1 tbsp grapeseed oil, or other high heat oil
1/2 cup hazelnuts, chopped and toasted
1/2 cup torn mint, roughly chopped
Dressing
1/2 cup balsamic dressing
1 tbsp dijon mustard
2 tbsp honey
pinch salt
Instructions
Preheat oven to 450 F.
Line a baking sheet with parchment paper.
Toss carrots with salt and oil on the parchment. Lay in a single layer. Bake for 20 minutes tossing/turning 1/2 way through.
In a small saucepan, whisk together balsamic, dijon, and honey. Bring to a boil and reduce to low. Let simmer until reduced by half. Taste and adjust with salt.
Place roasted carrots on a platter. Drizzle with balsamic. Top with mint and toasted hazelnuts. Enjoy!
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