Honey Roasted Baby Carrots with Dried Cranberries Recipes

Executive chef Jaco Grové of Creation Tasting Room and Restaurant in the Hemel-en-Aarde Valley serves up a traditional summer feast with these Honey Roasted Baby Carrots with Dried Cranberries.

Serves 6

Ingredients

2 punnets baby carrots

20g dried cranberries

50g honey

50g butter

½ tsp salt

Method

  1. Preheat the oven to 180℃.
  2. Wash the carrots under cold running water. Place on a baking tray with the cranberries, honey, butter and salt.
  3. Cover with foil and place in the oven for 20 minutes, giving it a stir halfway through. Add more salt if needed.
    Wine suggestion: Creation Pinot Noir

If you enjoyed Jaco’s roasted baby carrots recipe, then you’re sure to enjoy his Pan-Fried Fine Beans and Biltong Gratinated Potatoes.

Photography Daniela Zondagh

Lifestyle, travel and food photographer Daniela Zondagh, based in Stellenbosch and Cape Town, was a top chef before switching to photography, which makes her the perfect photographer for our Country Chef feature Loving it Local (page 98). “But rest assured,” she says, “that when I’m not behind my lens, I’m paddling on the big blue or exploring outdoors.” After years spent in the kitchen, she loves nothing more than discovering and photographing new restaurants, places and people like she did in Stanford. “It combines my love for food, travel and photography. And I get to work with one of my food heroes, Mariana Esterhuizen.”

Daniela Zondagh

Lifestyle, travel and food photographer Daniela Zondagh, based in Stellenbosch and Cape Town, was a top chef before switching to photography, which makes her the perfect photographer for our Country Chef feature Loving it Local (page 98). “But rest assured,” she says, “that when I’m not behind my lens, I’m paddling on the big blue or exploring outdoors.” After years spent in the kitchen, she loves nothing more than discovering and photographing new restaurants, places and people like she did in Stanford. “It combines my love for food, travel and photography. And I get to work with one of my food heroes, Mariana Esterhuizen.”

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