Posted on by Clare Bruce

Try This for Christmas: Roast Artichoke & Carrots with Maple Dressing

By: Blake Proud

Looking for a delicious twist on roast vegetables for your celebration meal this Christmas? Try this fab recipe for roast artichoke and carrots.

Ingredients

For the Roasted Vegetables:

  • 2 (400g) cans artichoke hearts, drained and thoroughly dried
  • 1 bunch baby carrots
  • 15 ml olive oil
  • 1 tsp sea salt
  • 1½ tsp ground black pepper
  • 30 g shredded Parmesan cheese
  • 40 g breadcrumbs (preferably panko)
  • 1 clove garlic, minced

For the Maple Garlic Dijon Dressing:

  • 30 ml maple syrup
  • 15 ml Dijon mustard
  • 15 ml olive oil
  • 5 ml apple cider vinegar or lemon juice (optional, for added tang)
  • 1 clove garlic, finely minced or grated
  • Salt and pepper, to taste

Method

  1. Preheat the Oven:
    • Preheat your oven to 200°C (400°F).
    • Line a baking tray with parchment paper or lightly grease it with oil.
  2. Prepare the Artichoke Hearts and Carrots:
    • Pat the artichoke hearts dry with paper towels to remove as much moisture as possible. For best results, refrigerate overnight on a plate lined with paper towels to dry further.
    • In a large bowl, toss the artichoke hearts and baby carrots with olive oil, sea salt, black pepper, and minced garlic.
    • Add the breadcrumbs and gently toss to evenly coat.
  3. Roast the Vegetables:
    • Spread the breadcrumb-coated artichoke hearts and carrots in a single layer on the prepared baking tray.
    • Roast for 15–20 minutes, flipping halfway through to ensure even crispness.
    • Sprinkle Parmesan cheese over the vegetables and return to the oven for an additional 5 minutes, or until the cheese is melted and golden.
  4. Prepare the Maple Garlic Dijon Dressing:
    • In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar (if using), and minced garlic.
    • Taste and season with salt and pepper as needed.
  5. Assemble and Serve:
    • Transfer the roasted artichoke hearts and carrots to a serving platter.
    • Drizzle generously with the maple garlic Dijon dressing.
    • Serve warm as a delightful side dish or appetizer.

Notes

  • Pro Tip: To enhance the crunch, broil the vegetables for an additional 2–3 minutes at the end of roasting.
  • Customisation: Swap baby carrots for other hearty vegetables like parsnips or Brussels sprouts.

Enjoy this sweet, savory, and texturally satisfying dish that’s perfect for any occasion!

Article supplied with thanks to Sonshine.

Image:  Supplied