Oz Roasted Carrots
This recipe from reader Karin Pereira is simple as can be and a delicious way to use our Oz blend. The coffee and lemon myrtle add great depth to the sweet earthiness of winter carrots.
This recipe from reader Karin Pereira is simple as can be and a delicious way to use our Oz blend. The coffee and lemon myrtle add great depth to the sweet earthiness of winter carrots.
Side Dish
4 to 6
Karin Pereira
Two big bunches of carrots
3 tablespoons of butter, melted
Salt
Pepper
1-2 tablespoons brown sugar (depending on how sweet your carrots are)
5 speculoos cookies, crushed into fine crumbs
2-3 teaspoons Oz
Trim the tops of the carrots to an inch or two and scrub them thoroughly, no need to peel. Preheat oven to 425°F
Season carrots with melted butter, salt, and pepper.
On a sheet pan lined with foil, toss the carrots with the brown sugar, crushed speculoos cookies and Oz, then cover with another sheet of foil.
Bake for 15 minutes, then uncover and bake for 15 minutes more.
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