Prosciutto Wrapped Baby Carrots | Donna Hay

Ingredients

• 1kg mixed heirloom baby carrots, trimmed and peeled
• 8 slices prosciutto, cut into 8cm-long strips
• 4 bay leaves
• 8 strips orange rind
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• sea salt and cracked black pepper