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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Vietnamese-style Sticky Roasted Carrots

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A simple and tasty side dish, these baby Dutch carrots are a roasted wonder. Cooked in a delicious caramel until sticky, sweet and tender, they’re then drizzled in my Vietnamese-inspired tangy dressing, before a smattering of fresh chilli and crunchy peanuts finish it off. Vegetables never tasted so good!

WATCH THIS RECIPE

Vietnamese-style Sticky Roasted Carrots

PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
4
Ingredients

100g (3.5 oz) palm sugar, shaved

2 small bunches Dutch carrots, tops trimmed

1/3 cup Marion’s Kitchen Vietnamese-style Tangy Dressing

fresh coriander (cilantro) sprigs, to serve

sliced long red chilli, to serve

¼ cup roasted peanuts, roughly chopped

lime wedges, to serve

Steps
Step 1

Preheat oven to 180°C fan-forced (350°F).

Step 2

Place the sugar and 1/3 cup of water in a non-stick ovenproof frying pan over medium-high heat. Cook, stirring often, for 5 minutes or until the sugar dissolves and a caramel forms. Add the carrots and cook, turning with tongs, for 5 minutes. Transfer to the oven and roast, mixing halfway, for 20 minutes or until golden.

Step 3

Transfer carrot mixture to a platter. Drizzle with the Vietnamese-style Tangy Dressing and top with coriander, chilli and peanuts. Serve with lime wedges.

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