Sweet Chantenay Carrots Roasted in Deep South Sugar seasoning



12 Chantenay Carrots skin left on but cut in half lengthways
1 Red Sweet Bell Pepper
1/2 tbls Mapel Syrup
1 heaped tbls Southern brown sugar seasoning
1 pinch salt


1- Preheat oven 170°C

2- Cut off the root end of the carrot and the other end the tip wash them then cut in half

3- Next cut the sweet pepper to the carrots size

4- Add parchment paper to the shallow oven dish and lay down the carrots and sweet pepper

5- Mix the sugar and mapel Syrup together and pour over the carrots and sweet pepper turn them all over so they are covered in the sugary mix.

​6- Then add to the oven for 10 minutes take out turn them all over and add back to the oven for the rest of the cooking time a further 15 minutes. Take out and serve.

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