04/09/2026
A little Macadamia Nut Day inspiration for your table!
Our macadamias have a way of making even the simplest dishes feel a little more special.
These honey roasted baby carrots pair sweet, caramelised carrots with creamy goat’s cheese, fresh herbs and the unmistakable crunch of roasted macadamias. Save this one for your next Sunday roast or spring dinner.
Honey Roasted Baby Carrots with Macadamia Topping
Ingredients:
1 bunch baby Dutch carrots, peeled and trimmed
1 tbsp butter, cubed
1 tbsp extra virgin olive oil
2 tbsp raw honey
Flaky sea salt and black pepper
For the topping
⅓ cup finely chopped carrot tops or flat-leaf parsley
1½ tbsp lemon juice
2 tbsp extra virgin olive oil
100g marinated goat’s cheese
⅓ cup roasted macadamias, roughly chopped
Method
Preheat oven to 180°C. Arrange carrots on a baking tray with butter, olive oil, honey, salt and pepper. Roast for 25 minutes, turning halfway, until tender and caramelised.
Mix the carrot tops or parsley with lemon juice, olive oil, salt and pepper. Arrange the roasted carrots on a serving plate, spoon over the herb mixture, add goat’s cheese and finish generously with roasted macadamias.
Recipe courtesy of Australian Macadamias.
