September 2, 2016
By Australian Mushrooms Salad, Vegetarian Side dish, Vegetarian bake, oven mushroomsontheside, Summer, Summer salads to share
¼ cup (50ml) maple syrup
2 tbsp olive oil
1 1/2 tbsp red wine vinegar
1/2 tsp chilli flakes
2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk
1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk
400g Swiss Brown Mushrooms, trimmed
¼ cup (40g) roughly chopped hazelnuts
¼ cup (10g) mint leaves
½ cup Greek-style yoghurt
1 - 2 tbsp lemon juice
1Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine.
2Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes.
3Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender.
4 Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves.
Tip: Add rocket leaves and goat curd for a substantial salad.