Roasted baby carrots with brown butter and hazelnuts

Best enjoyed with Belle Epoque Rosé

Belle Epoque Rosé

Side Dish

35 min

Vegetarian

The delicate red fruit notes and floral elegance of Belle Époque Rosé complement the natural sweetness of the roasted carrots, while its freshness balances the richness of the brown butter and toasted hazelnuts.

DISCOVER BELLE EPOQUE ROSE

Roast the vegetables

Preheat oven to 220°C.
In a bowl toss together carrots, olive oil, fennel seed, salt and pepper and combine until coated.
Arrange in a single layer on a baking tray and roast until carrots are tender and caramelised, about 20 minutes.

Prepare the brown butter

Meanwhile, melt the butter in a medium saucepan over medium heat, cook butter, stirring often until butter browns and has a nutty fragrance.
Remove from heat and stir through the hazelnuts and sherry vinegar.

Plate and serve

Arrange carrots on platter and spoon the brown butter and hazelnut dressing over the carrots.
Garnish with micro coriander.

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Roasted baby carrots with brown butter and hazelnuts

The delicate red fruit notes and floral elegance of Belle Époque Rosé complement the natural sweetness of the roasted carrots, while its freshness balances the richness of the brown butter and toasted hazelnuts.

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