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    Glazed carrots with feta, hazelnuts & herbs

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    Glazed carrots with feta, hazelnuts & herbs

    by Elly Pear

    • Preparation time: 10 minutes
    • Cooking time: 30-40 minutes
    • Total time: 50 minutes

    Serves: 4


    2 x 150g packs rainbow, baby topped or Chantenay carrots, scrubbed clean
    1 tbsp clear honey
    1 tbsp olive oil
    125g No.1 Greek Barrel Aged Feta PDO
    10g soft herbs (chives, parsley and mint work well), roughly chopped
    25g blanched hazelnuts, toasted in a dry pan and roughly chopped
    Lemon juice, to taste


    1. Preheat the oven to 200°C, gas mark 6. Prepare the carrots. If using Chantenay, keep them whole. If using large carrots, slice at an angle into 1cm thick slices. Place in a bowl and drizzle over the honey and the olive oil, then add some freshly ground black pepper. Toss to coat.

    2. Spread out on a lined baking tray and roast for 30-40 minutes, until tender.  

    3. Put the cooked carrots into a serving bowl, crumble the feta over the top, then scatter with the herbs, hazelnuts and a squeeze of lemon.

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