Maple butter is perfect with roast vegetables. This recipe uses Dutch carrots, but you can also do this with roast pumpkin.
Ingredients
- 1 – 2 bunches of baby Dutch carrots*
- ½ - 1 jar of Pepe’s maple butter
- 2 teaspoons of fennel seeds
- Small bunch of chives finely chopped
Method
- Wash and place carrots in a snug roasting tin in single layer and Sprinkle well with fennel seeds.
- Pour over maple syrup and dollop generously with Pepe’s butter and mix and coat carrots well.
- Bake at 180 degrees for 30 – 40 minutes and turn and toss every 15 minutes until carrots are starting to caramelize.
- Drizzle with a little more maple syrup and season with sea salt and black pepper and sprinkle with chopped chives
*You can use large carrots cut lengthways in quarters.
Recipe by Ian Jones, long time Pepe Saya friend and customer