Betty's Recipe: Roasted Carrots with Soy-Caramel Pecans
This festive recipe sees soft, roasted carrots mingle with indulgently sticky, sweet and salty pecans (which are excellent for snacking, too). Grate fresh lemon rind on top to add a bright, zingy flavor to the dish. Serves 4 as a side dish.
Ingredients:
10 Small carrots, peeled and sliced into batons
1 Cup whole unsalted pecans
5 Star anise
2 Tablespoon brown sugar
2 Teaspoon soy sauce
Lemon rind, to garnish
Olive oil
Salt
Method:
1. Set the oven to 180 degrees Celsius. Toss the carrots in olive oil and salt, and roast on a baking tray for 20-25 minutes.
2. Add the pecans to a sauce pan and lightly toast until they start to become fragrant. Set aside.
3. Heat the soy sauce, sugar and star anise in a pot until melted. Add in the pecans and stir until the sauce thickens to caramel. Set on a piece of baking parchment, spacing the pecans so they don’t stick together.
4. Transfer cooked carrots to a serving dish, and top with the caramelized pecans, grate fresh lemon rind over the top.
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