Prosciutto-wrapped baby carrots
Spruce up your roasted carrots for Christmas Day with Donna Hay's twist of prosciutto, zesty orange and maple syrup.
This is the perfect side dish for Donna's spiced pomegranate and orange-glazed ham, along with thyme and champagne parsnips.
By Donna Hay
From Saturday Kitchen
Ingredients
- 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled
- 8 slices prosciutto, cut into 8cm/3¼in long strips
- 4 fresh bay leaves
- 8 strips orange peel
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- sea salt and freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes.
Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender.
Sprinkle the carrots with extra pepper to serve.
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