Candied carrots
Serves 8
Ingredients:​
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1kg carrots, washed, topped, tailed and halved.
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1 tbsp cholesterol spread (we use Benecol Light, but plant-based spreads work well too)
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60ml (4 tbsp) of good quality maple syrup
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50g pecans, roughly chopped
Method:
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Preheat the oven to 180 fan.
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Heat a pan of water until boiling and par-boil the carrots for 8 minutes.
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Drain and leave until all the steam has stopped.
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Put a roasting pan on the hob on a medium heat and melt the cholesterol spread.
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Tip in the part-cooked carrots and toss around to coat in the 'fat'.
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Roast the carrots in the oven for 30 minutes.
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Take the carrots out, pour over the maple syrup and sprinkle over the percans, toss together so everything is coated.
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Roast for another 15 minutes.
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Serve with turkey or a nut roast, whatever floats your festive boat.
