Caramelized Baby French Carrots
Prickly Pear Cactus Syrup
Scallions, Mint, Dill, Pine Nuts, Edible Flower Petals
There aren’t many Easter posts on Taste With The Eyes, because, you know, we celebrate Passover here… I’ve already shared my new matzoh ball recipe, and have a fabulous cold poached salmon with 3 horseradish sauces in the wings.
But today, Easter Sunday, I had some beautiful Baby French Carrots on hand, so they were roasted with Prickly Pear Cactus Syrup (we live in the desert after all) and they turned out surprisingly delicious. Sweet, savory, nutty, herby. I dressed them up for Spring with some flower petals, and I think they would make a fabulous Easter side dish.
Extending my best wishes to you, my friends, for a glorious Easter.
Caramelized Baby Carrot Recipe
No need to peel the baby carrots, just scrub them well. Cut off the carrot tops, leaving a couple inches of green for presentation.
Rub with olive oil, then spoon prickly pear cactus syrup on the carrots. Season with salt and pepper.
Roast at 425°F for about 22 minutes until the carrots are soft and well-caramelized. Let come to room temperature. Then drizzle with more prickly pear cactus syrup.
Garnish with lots of sliced scallions, chopped mint & dill, toasted pine nuts, and edible flower petals.
I liked the rustic look of the carrots on the sheet pan, but definitely move them to a nice platter for your Easter meal.
More Prickly Pear Cactus Syrup
Read more about Prickly Pear Cactus Syrup and my Cactus Ginger Margarita Recipe here.
Happy Passover and Happy Easter
One thought on “Caramelized Baby Carrots, Prickly Pear Cactus Syrup”