Maple glazed walnuts and carrots
Serves 4
½ cup chopped walnuts
2 bunches baby carrots, peeled and trimmed
25g unsalted butter
½ teaspoon walnut oil
2 tablespoons maple syrup
chopped flat leaf parsley, to serve
sea salt and cracked black pepper
Simmer the carrots in a saucepan of boiling water until just tender then remove from the heat and set aside.
Place a non stick frying pan over medium heat. Add the butter and once melted add the carrots. Cook for 1-2 minutes then add the walnut oil, walnuts and maple syrup. Cook for another 2-3 minutes until the carrots start to go golden and the maple syrup has thickened.
Toss the parsley through the mix and season. Serve as a side with roasted meats.
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