Dressing- 1/4 cup (50ml) maple syrup
- 2 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp chilli flakes
- 2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk
- 1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk
- 400g Swiss Brown Mushrooms, trimmed
- 1/4 cup (40g) roughly chopped hazelnuts
- 1/4 cup (10g) mint leaves
To serve- 1/2 cup Greek-style yoghurt
- 1 - 2 tbsp lemon juice
| Dressing- Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine
- Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes
- Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender
To serve- Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves
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