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Glazed carrots with feta, hazelnuts & herbs
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by Elly Pear
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.
Typical values per serving:
1633μg vitamin A/gluten free/1 of your 5 a day
This recipe was first published in April 2021.
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