I found this 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.
Tip
- This sweet roasted chantenay carrots recipe can easily be adapted if you’re cooking for less or more people.
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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
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Instructions
- Preheat the oven to gas 6, 200C/fan 180C/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.
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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
- Preheat the oven to gas 6, 200C/fan 180C/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
- This sweet roasted chantenay carrots recipe can easily be adapted if you’re cooking for less or more people.
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