Unusual dish can decorate the table not only vegetarians, but also to serve as a side dish for meat eaters.
- Servings: 4
- Cooking time: 90 Minutes
- Carrots — 5 pieces
- Pecans — 0.5 cups
- Honey — 3 tablespoons
- Butter — 40 grams
- Balsamic vinegar — 1 tablespoon
- Sea salt — 0,5 tsp
- Pepper — 0,33 teaspoons
Method of preparation
Lightly fry nuts on a dry pan. Carrots cut lengthwise into quarters. Preheat the oven to 200 degrees.
Mix in a bowl the softened butter, liquid honey and vinegar until smooth.
Put quarter-cut carrots on a baking sheet with non-stick coating, pour the butter-honey mixture, mix well so all the carrots are covered with sauce. Put in the oven for baking.
Bake carrots for about 1 hour, stirring occasionally her. If the sauce does burn, turn down the heat and add in the pan a little hot water.
Prepared carrots, place on serving plate, top with sprinkle with sea salt and freshly ground black pepper. Garnish with roasted pecan nuts and serve.