13/05/2019 Roasted Honey Baby Carrots with Crispy Chickpeas Recipe

Roasted Honey Baby Carrots with Crispy

Chickpeas

This Honey Baby Carrots dish pairs perfectly with crispy chickpeas and thyme.

Recipe by: Red Team

Serves: 8

Ingredients
16 heirloom baby carrots 200ml chicken stock 40g honey
8 sprigs thyme 20g butter, cubed 200g canned chickpeas
sea salt akes and pepper oil, for deep frying

Method
1. Preheat a large at grill pan over low heat. Heat oil in a deep fryer or deep saucepan to 190C.
2. Trim the carrots, keeping 3cm of stem attached. Wash the stems and scrub the carrots to remove any dirt.
3. Place the carrots, chicken stock, honey and thyme into a medium frypan over medium heat and bring to a
simmer. Cover and simmer for 8-10 minutes.
4. Transfer the carrots to the grill pan, adding butter gradually, and cook until carrots are tender and golden,
about 6-8 minutes. Turn the carrots several times.
5. Remove the heat and season with salt and pepper.
6. Drain the chickpeas thoroughly and gently pat dry with paper towel. Cook in the hot oil, in batches, until
crispy, about 4-5 minutes.
7. Remove from the oil and drain on kitchen paper. Season with salt.
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 8. To serve, transfer the carrots to a serving
13/05/2019
plate and top with the crispy chickpeas.
Roasted Honey Baby Carrots with Crispy Chickpeas Recipe

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