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Hazelnut-glazed baby carrots
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Wine-glazed carrots with roasted nuts for a sweet, crunchy side dish.
Ingredients:
  • 2 bunches baby carrots, trimmed, scrubbed
  • 20g butter
  • 125ml (1/2 cup) Wynns Boronia All’uovo fortified wine or marsala
  • 20.00 gm caster sugar
  • 55g (1/3 cup) hazelnuts, roasted, skinned, coarsely chopped
Instructions:
  • Boil carrots in a saucepan over high heat until tender, about 7-8 minutes. Drain before serving.
  • In a spacious non-stick pan, melt the butter over medium heat. Toss in the carrots until coated. Pour in the wine and sugar, cook for 5 minutes until the sauce thickens and adheres to the carrots. Season to taste, then plate and top with hazelnuts.

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