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Home » Recipes

Easy Sweet Roasted Chantenay Carrots

Published: Dec 16, 2022 · Modified: Apr 4, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

Sweet roasted chantenay carrots in small rectangle roasting tin
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I found this easy recipe for sweet roasted chantenay carrots on the Tesco Real Food website, and have tweaked it slightly by parboiling the carrots first, just to kick off the cooking process.

The roasting really brings out the delicious sweetness of the carrots, and a drizzle of maple syrup (or honey) and knob of butter make this side extra yummy! Serve as part of your roast dinner at any time of year for a simple and satisfying side.

If you're a fan of chantenay carrots, give the thyme butter roasted chantenay carrots recipe a try too!

Carrots are rich in beta-carotene, which the body converts to vitamin A, supporting healthy vision and immune function.

Tips

  • Additional seasonings - for a more herby or festive twist, add some thyme, rosemary, cinnamon or nutmeg at step 2.
  • Use leftover roasted carrots in soups, salads, or even as a topping for grain bowls.
  • This sweet roasted chantenay carrots recipe can easily be adapted if you’re cooking for less or more people.

Featured Comment

"I cooked the carrots as per your recipe they were delicious"

⭐⭐⭐⭐⭐

Frequently Asked Questions

Do I need to peel chantenay carrots before roasting?

No - chantenay carrots have a thin skin that becomes tender during roasting. Simply scrub and trim them before cooking. Peeling is optional and based on personal preference.

Can I use regular carrots instead of chantenay carrots?

Yes - you can substitute chantenay carrots with regular carrots. If using larger carrots, cut them into smaller chunks to ensure even cooking and roasting.

Can I prepare this dish in advance?

Yes - you can prepare the carrots ahead of time by scrubbing, trimming and parboiling them, then storing them in the fridge once cool. Roast them just before serving for the best texture.

How do I make this recipe vegan?

This recipe is naturally vegan if you use maple syrup or another plant-based sweetener. Just be sure to avoid honey if preparing it for strict vegans.

What can I serve with sweet roasted chantenay carrots?

These carrots pair well with roasted meats like chicken, turkey, or pork. They’re also a great side for vegetarian main courses like lentil loaf or mushroom wellington.

Can I add other vegetables to roast with the carrots?

Absolutely! Root vegetables like parsnips, sweet potatoes, or beets can be roasted alongside the carrots. Just ensure that the vegetables are cut to a similar size for even cooking.

What’s the best way to reheat leftover roasted carrots?

Reheat leftover roasted carrots in the oven at 180C fan for 10 to 15 minutes to restore their texture and caramelisation. Avoid microwaving, as it can make them soggy.

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HOW TO MAKE EASY SWEET ROASTED CHANTENAY CARROTS

Ingredients

  • 500g chantenay carrots, scrubbed and trimmed
  • 1 tbsp olive oil
  • 75ml maple syrup or clear honey
  • 75ml cold water
  • 15g butter
  • salt and freshly ground black pepper
  • 2 tbsp flat leaf parsley, chopped, to serve

Instructions

  1. Preheat the oven to 200C/180C fan/gas 6.    Parboil the carrots in a large saucepan of boiling salted water for 5 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
  2. Put the carrots in a single layer in a baking dish or roasting tin. Pour over the oil, maple syrup (or honey) and 75ml water. Dot the butter over the top. Season, cover with foil and bake for 20 minutes.
  3. Remove the foil and shake the pan. Roast for 20 minutes more without the foil until most of the liquid has evaporated. Sprinkle with parsley and serve.

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Sweet roasted chantenay carrots in small rectangle roasting tin
5 from 1 vote

Easy Sweet Roasted Chantenay Carrots

By: Deborah
These sweet roasted chantenay carrots are tender, sweet with a rich flavour. A simple side dish ideal for a roast or weeknight dinners.
PREP: 10 minutes minutes
COOK: 45 minutes minutes
TOTAL: 55 minutes minutes
Course: Side Dish
Cuisine: French
Servings: 4 people
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Equipment

  • Saucepan
  • Colander
  • Small roasting tin

Ingredients

  • 500 g (1.1 lb) chantenay carrots scrubbed and trimmed
  • 1 tbsp olive oil
  • 75 ml (⅓ cup) maple syrup or clear honey
  • 75 ml (⅓ cup) cold water
  • 15 g (½ oz) butter
  • salt and freshly ground black pepper
  • 2 tbsp flat leaf parsley chopped, to serve

Instructions

  • Preheat the oven to 200C/180C fan/gas 6.    Parboil the carrots in a large saucepan of boiling salted water for 5 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
  • Put the carrots in a single layer in a baking dish or roasting tin. Pour over the oil, maple syrup (or honey) and 75ml water. Dot the butter over the top. Season, cover with foil and bake for 20 minutes.
  • Remove the foil and shake the pan. Roast for 20 minutes more without the foil until most of the liquid has evaporated. Sprinkle with parsley and serve.

Notes

  • Additional seasonings - for a more herby or festive twist, add some thyme, rosemary, cinnamon or nutmeg at step 2.
  • Use leftover roasted carrots in soups, salads, or even as a topping for grain bowls.
  • This sweet roasted chantenay carrots recipe can easily be adapted if you’re cooking for less or more people.
 
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Nutrition

Calories: 179kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 469mg | Fiber: 4g | Sugar: 21g | Vitamin A: 21145IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS easy, oven baked, roast dinner, roast vegetables, root vegetables, vegetarian
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. Debbie says

    September 05, 2023 at 6:53 pm

    5 stars
    I cooked the carrots as per your recipe they were delicious

    Reply
    • Deborah says

      September 06, 2023 at 7:15 am

      Thank you for your comment and rating Debbie - i'm glad you enjoyed them!

      Reply

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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