Easy and delicious, this recipe is an absolute crowd pleaser! Baby carrots are sweetened with Niue organic honey and wrapped in pancetta, then baked to crispy perfection.
Serves 2-3
250g baby carrots
50g Martinez pancetta sliced
2½ Tbsp Niue honey
1½ Tbsp extra virgin olive oil (EVO)
Añana spring salt
Freshly ground black pepper
Freshly chopped parsley, for garnish (optional)
Preheat oven to 180°.
Bring a pot of salted water to the boil. Once boiling, blanch carrots for 1-2 minutes. Remove carrots from the pot and transfer to a bowl.
Drizzle carrots with the olive oil and Niue honey, and sprinkle with salt and pepper to taste. Gently mix to combine.
Line a baking tray with baking paper. Cut the strips of pancetta into half. Wrap a half slice of pancetta around each carrot and place on the baking tray.
Roast for 10-15 minutes or until pancetta is nice and crispy.
Plate and garnish with fresh parsley (optional).
Print