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    Roasted Chantenay carrots tossed in chilli jam, lemon & thyme 

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    Roasted Chantenay carrots tossed in chilli jam, lemon & thyme 

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

    Serves: 6-8


    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.

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