Prosciutto Maple Glazed Carrots Recipe
Prosciutto Maple Glazed Carrots Recipe
My 25 year old daughter calls this dish Carrot Candy and she’s probably not that far from the truth because that’s how more-ish and delicious they are. There’s a certain magic that happens when prosciutto and maple syrup are combined for any reason but when you wrap them around naturally sweet carrots you get a hit of salt, a hit of sweet, crispy crunch from the prosciutto and more crunch from the carrots themselves. Whether you’re trying to convince the ankle biters to eat their veggies, you want to impress some guests on the weekend or even, God forbid, start thinking about Christmas dishes to have on the menu this recipe will fit the bill for all of those purposes.
So easy to do and have ready to go in advance, wrap them up, paint them with the glaze and leave them in the fridge OR, cook them in advance (leaving them slightly under-done) them whack them back in the oven at the last minute to finish cooking while your meat is resting. Boom.
Ingredients
2 bunches baby carrots, washed and lightly peeled
150g prosciutto
1/4 cup maple syrup
3 tbsp. olive oil
freshly cracked pepper
Method
Pre-heat oven to 180C, 160C fan-forced, 350F. Line a large baking tray with baking paper.
Slice each piece of prosciutto vertically and then wrap each carrot with prosciutto and lay them onto the prepared tray. Mix the maple syrup in a small bowl with the olive oil and brush over the carrots. Season with freshly cracked black pepper.
Bake for approximately 20 minutes or until tender. These can be cooked in advance and re-heated later if you are short on oven space.
Ingredients
- 2 bunches baby carrots, washed and lightly peeled
- 150g prosciutto
- 1/4 cup maple syrup
- 3 tbsp. olive oil
- freshly cracked pepper
Instructions
- Pre-heat oven to 180C, 160C fan-forced, 350F. Line a large baking tray with baking paper.
- Slice each piece of prosciutto vertically and then wrap each carrot with prosciutto and lay them onto the prepared tray. Mix the maple syrup in a small bowl with the olive oil and brush over the carrots. Season with freshly cracked black pepper.
- Bake for approximately 20 minutes or until tender. These can be cooked in advance and re-heated later if you are short on oven space.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
