Warm salad of honeyed baby carrots, brussel sprouts and macadamias
Ingredients
500g baby carrots
1 tbsp macadamia or olive oil
2 tbsp honey
400g brussels sprouts, trimmed
40g butter
100g macadamias, toasted and roughly chopped
Method
Preheat oven to 180°C
Put the carrots, honey and olive oil in a roasting tin. Season and toss, then roast for 30-40 minutes until tender, turning occasionally
While the carrots are roasting, blanch the sprouts in a pan of boiling water for 4-5 minutes, drain and refresh under cold water. Halve the larger sprouts but leave any small ones whole
Melt the butter in a frying pan, until foaming, let it bubble until it just starts to turn brown and smells nutty. Add the roasted carrots and the blanched sprouts and then stir through the macadamia nuts
