Maple Roasted Dutch Carrots

Maple and Macadamia roasted dutch carrots with green cous cous salad and a herb dressing

Delicious maple roasted dutch carrots with crunchy caramelised macadamias on a bed of fresh greens mixed through light cous cous and a green herbal dressing that freshens it all up in one sweet, crunchy and flavoursome mouthful. I’ll be making this on the weekend for a girls christmas lunch, and again and again! It’s so delicious, it will work perfectly with some roasted chicken or turkey for christmas. Check out my video on instagram and facebook for a quick overview of the recipe!

Try it!!


Prep time: 20 minutes.
Cook time: 30 minutes.
Serves: 6

Macadamia and maple roasted carrots:

  • 2 x bunches of Dutch carrots
  • 1 cup macadamia nuts
  • 2 tbsp maple syrup
  • ½ cup olive oil
  • pinch of salt

Green couscous salad:

  • 1 cup couscous
  • 1 cup water
  • 2 tsp olive oil
  • pinch of salt
  • ½ bunch of greens from carrot tops
  • 5 x shallot stems (white and green part)
  • ½ x red onion
  • ½ x lemon

Herb dressing:

  • 1 cup basil
  • 1 cup mint
  • 2 tsp Dijon mustard
  • ¼ cup apple cider vinegar
  • pinch of salt
  • ½ cup olive oil


  1. Preheat the oven to 200 degrees Celsius. To prepare the carrots for roasting cut off the carrot top greens and save half from one of the bunches of carrots.
  2. Rinse the Dutch carrots well under running water and remove any stringy ends off the carrots. Transfer to a baking tray.
  3. In a separate medium bowl, add the macadamia nuts, the maple syrup, the olive oil and salt. Mix around well then pour the maple nut mixture over the carrots. Move the tray around back and forth so the maple syrup mixture coats the carrots. Place the tray in the oven and bake for a minimum of 30 minutes and until the carrots are cooked through and the macadamia nuts have turned golden brown.
  4. While the carrots are cooking prepare the couscous salad and the herb dressing. For the couscous prepare a small pot with 1 cup of boiling water. Turn off the heat completely and add the couscous, as well as the olive oil and salt. Mix around with a fork or spoon and close with a lid. Set aside for 10 minutes. Meanwhile, prepare the rest of the ingredients. Finely slice the green carrot tops, the shallots, dice the red onion and juice the lemon. Add the couscous (when its ready) with a fork by fluffing it up and transferring into the bowl with the rest of the salad ingredients. Mix through well and set aside.
  5. Prepare the herb dressing by placing all of the ingredients into a food processor or blender. Process until all the ingredients are combined and mixed through well.
  6. Serve on a large plate or platter by making a salad bed with the green couscous salad, place the carrots over the couscous and the macadamias and residue maple syrup from the baking tray over the carrots. Dress the dish with the herb dressing.

Created for Harris Farm Markets

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