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by Martha Collison
Serves: 4 as a side
1 tbsp bitter orange marmalade (such as Bonne Maman)
500g pack Chantenay carrots
2 sprigs tarragon, leaves only, finely chopped
1. Preheat the oven to 180ºC, gas mark 4 and place the marmalade and butter into a roasting tin. Place in the oven for 2 minutes until the butter has melted.
2. Trim any bruised or rough patches off the carrots, then add to the roasting tin and stir to coat in the butter and marmalade mixture.
3. Bake for 20-25 minutes, tossing a few times during cooking, until the carrots are soft and the marmalade has thickened into a glossy glaze.
4. Allow to cool slightly before serving sprinkled with the chopped tarragon.
Martha’s tip Don’t be tempted to overcook these carrots, or the glaze will turn bitter and toffee-like, which will weld your teeth together!
Typical values per serving:
1 of your 5 a day/High in fibre