Sort ingredients
willa
QR Code
Listen
Pdf
Parboil carrots in heavily salted water on medium heat until they just slide off when poked with a fork, about 20 minutes
Set carrots aside (can be done the night before)
Spray carrots with oil and pop into a 250°C oven on grill for 10 minutes
Drizzle a bit of honey over carrots and grill for a further 12-14 minutes until charred and toasted
While carrots are grilling, pop ¼ cup honey, fennel seeds, and ½ tsp salt into a pan on high heat
Watch as the mixture bubbles and starts to caramelize for 4-5 minutes
Add ⅓ cup balsamic vinegar and let reduce for 2 minutes
Add half the hazelnuts chopped and cook for a further 1 minute
Set sauce aside
Toss cooked carrots through the sauce
Plate and garnish with remaining hazelnuts and parsley