Honey Balsamic Carrots

Lucy Tweed from @everynightoftheweek has created a seriously good Honey Balsamic Carrots recipe for us, a side that may just steal the show on Christmas day.

Ingredients

Bunch of Dutch carrots, washed, topped (keep the tops) and halved (if thick) 50 g softened butter
400 g tinned chickpeas
2 eschallots, quartered and outer skins removed
10 sprigs thyme
1/4 cup honey
1/4 cup GOOD Oil Balsamic Dressing

Pesto
1/2 cup slivered almonds
1 garlic clove
1/4 cup GOOD Oil Balsamic Dressing
2 tbsp olive oil
1 tsp salt

Goats curd

Method

Preheat oven 180’c fan-forced.
Combine carrots, butter, chickpeas, onions, thyme, honey and balsamic dressing on a tray.
Bake for 20 minutes.
Meanwhile, chop the rinsed carrot tops and place in a food processor with slivered almonds, garlic clove, balsamic dressing, olive oil and salt to make a pesto.
Top carrots with pesto and goats cheese.