zoom

    Save to your scrapbook

    Roasted Chantenay carrots tossed in chilli jam, lemon & thyme 

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roasted Chantenay carrots tossed in chilli jam, lemon & thyme 

    • Preparation time: 5 minutes
    • Cooking time: 50 minutes
    • Total time: 55 minutes

    Serves: 6-8

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary