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Roasted Honey Baby Carrots with Crispy Chickpeas

Serves 8
  • Steps
  • Ingredients

Steps

  • Preheat a large flat grill pan over low heat. Heat oil in a deep fryer or deep saucepan to 190C.
  • Trim the carrots, keeping 3cm of stem attached. Wash the stems and scrub the carrots to remove any dirt.
  • Place the carrots, chicken stock, honey and thyme into a medium frypan over medium heat and bring to a simmer. Cover and simmer for 8-10 minutes.
  • Transfer the carrots to the grill pan, adding butter gradually, and cook until carrots are tender and golden, about 6-8 minutes. Turn the carrots several times.
  • Remove the heat and season with salt and pepper.
  • Drain the chickpeas thoroughly and gently pat dry with paper towel. Cook in the hot oil, in batches, until crispy, about 4-5 minutes.
  • Remove from the oil and drain on kitchen paper. Season with salt.
  • To serve, transfer the carrots to a serving plate and top with the crispy chickpeas.

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