So gorgeous you could serve them as canapés at a posh party, these prosciutto-wrapped carrots won’t hang around for long.
Maple-glazed prosciutto carrots
Ingredients
6
servings
-
- 600 g
- 10 slices
- 2 tbsp
- 2 tsp
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Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Peel the carrots and cut into chunky wedges, either halving smaller carrots, or quartering larger ones. Bring a pan of cold water to the boil and add the carrots. Parboil for 5 minutes, then drain and set aside until cool enough to handle.
Cut the prosciutto slices lengthways into chunky strips and wrap a strip of prosciutto around each carrot. Place in a roasting tray and drizzle over the oil and maple syrup for sweetness, along with plenty of seasoning. Toss to make sure the carrots are completely coated in the oil and syrup and then roast for 25-30 minutes, until the carrots are soft and the prosciutto crispy.
Portion size 126g.
Nutrition per serving
Kcal
127
Proteins (g)
6
Fats (g)
7
Fibre (g)
3
