Ingredients
500g bag baby carrots, peeled, halved lengthways
150g green beans, trimmed
1 tblsp olive oil
25g butter, melted
1 tblsp honey
CARAMELISED WALNUTS
1 cup walnuts (120g)
1 tblsp brown sugar
1 tblsp honey
1 tsp Moroccan seasoning
Method
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To make caramelised walnuts, combine all ingredients in a bowl. Stir until combined.
2 Spread nuts in a single layer over a greased oven tray lined with baking paper (it’s sticky, but don’t add any extra honey).
3 Cook in a moderate oven (180C) for about 10 minutes, or until golden brown and caramelised. Remove and cool on the tray.
4 Meanwhile, cook carrots in a large saucepan of boiling water for about 8 minutes, adding beans in the last 2 minutes of cooking, or until just tender. Drain. Pat dry with absorbent kitchen paper.
5 Heat oil, butter and honey in a large, non-stick frying pan over a medium heat. Add carrots and beans. Cook, stirring for about 2 minutes, or until glazed. Transfer to a serving plate.
6 Sprinkle over walnuts.