Honey and Chilli Roasted Carrots with Bacon and Cashews
These honey and chilli carrots are roasted to charry perfection and then topped with crispy bacon and cashew nuts for crunch.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 15 mins
600 g baby carrots
3 Tbsp (45 ml) honey
1 tsp (5 ml) chilli powder (add more if you like it spicy)
a squeeze of lemon juice
sea salt and freshly ground pepper
100 g cashew nuts, roughly chopped
1 regular packet of streaky bacon
Preheat the oven to 200 ºC.
In a large mixing bowl add the olive oil, honey, chilli powder, lemon juice, salt and pepper and stir well to combine. Add the carrots to the bowl and toss well to combine.
Prepare a baking tray by lining with baking paper. Lay the carrots onto the tray and roast for 30-40 minutes until soft.
While the carrots are roasting, add the nuts to a dry pan over medium-high heat. Toast them while stirring until they begin to brown and then remove from the pan and set aside.
Fry the bacon slowly over medium heat, turning frequently to render the fat and crisp it up. Drain the bacon on a sheet of kitchen towel and then roughly chop it.
Serve the roasted carrots topped with toasted nuts and crispy bacon and tuck in.