I went to the wet market on Sunday and saw these beautiful baby carrots and couldn’t resist but bring them home with me!
In my pantry I had some truffle honey my sister got for me a while ago and I decided to use it to make sweet and sour carrots.
This is a perfect side dish for your new year’s eve dinner. Simple, genuine and incredibly delicious.
Wish you all a great start of the 2014!
- 500 g baby carrots
- 2 tbsp olive oil
- salt and pepper
- 2 tsp truffle honey
- 2 tbsp white wine vinegar
- 1 tsp dry oregano
Grab your beautiful baby carrots…I don’t know why I like them so much! They are cute!
Remove the top, wash them and place them into a baking tray. Dress with the olive oil, salt and pepper and dry oregano
Bake’em at 180 C for about 20-30 min.
Get some truffle honey
In a bowl combine white wine vinegar with 2 tsp of the honey. Stir well
Drizzle the sauce on the baked carrots
and keep baking for 30 more minutes. You want them to get nice and crispy and cooked in side.
Serve as a side to your main course, either it’s meat