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Roasted Chantenay carrots tossed in chilli jam, lemon & thyme
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50g blanched hazelnuts
2 x 350g packs Trio Of Chantenay Carrots, washed and any large ones halved
2 tbsp olive oil
½ lemon, sliced
¼ x 20g pack thyme
2 cloves garlic, crushed
1½ tbsp Tracklements Fresh Chilli Jam
1. Preheat the oven to 200°C, gas mark 6. Put the hazelnuts into a small roasting tray and roast for 6-8 minutes until golden. Set aside to cool before roughly chopping.
2. In a large roasting tin, toss the carrots with the olive oil, season and roast for about 15 minutes.
3. Take the tray out and stir in the lemon, thyme, garlic, 2 tbsp water and chilli jam. Return to the oven for 20-25 minutes, until the carrots are tender and burnished.
4. Remove from the oven and sprinkle with the toasted hazelnuts to serve.
Typical values per serving:
vegetarian/1 of your 5 a day/gluten free
This recipe was first published in November 2020.
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