Maple-glazed baby carrots

SERVES 4 PREP + COOK TIME 25 MINUTES

Melt 30g butter in a large frying pan over medium heat; cook 750g baby carrots until almost tender. Add 2 teaspoons finely grated orange rind, ¼ cup orange

juice, 2 tablespoons dry white wine and 2 tablespoons maple syrup to pan; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised. Serve carrots sprinkled with

½ cup chopped roasted hazelnuts.