Roasted Carrots with Lavender Caramel and Toasted Hazelnuts

Roasted Carrots with Lavender Caramel | Erica Robbin

ROASTED CARROTS WITH LAVENDER CARAMEL AND TOASTED HAZELNUTS | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

What to do with all that lovely garden harvest!

Lavender and carrot, such a good pair! I just harvested the last of my carrots and most of the lavender. I was trying to think of a good way to incorporate both into a recipe so here it is.


Credit: ericarobbin.com

Ingredients

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  • 8-12 carrots, julienned
  • LAVENDER CARAMEL:

  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender
  • GARNISH:

  • 1/2 cup chopped hazelnuts, toasted

Directions

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  1. Preheat oven to 400 degrees F (204 C)
  2. Roast carrots for about 20-30 minutes, just until tender.
  3. LAVENDER CARAMEL:

  4. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  5. Stir in salt, cream, and lavender
  6. Continue to boil mixture for another 2 minutes until slightly thickened.
  7. Strain.
  8. ASSEMBLY:

  9. Sprinkle toasted hazelnuts and drizzle lavender sauce over top of carrots.

Enjoy!

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