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Honey and balsamic roasted heritage carrots with hazelnuts

Honey and balsamic roasted heritage carrots with hazelnuts

Name: Honey and balsamic roasted heritage carrots with hazelnuts
Yield: Serves 6-8
Cuisine: British recipes

Easy
November 2016

Easy
November 2016

Serves 6-8
Hands-on time 15 min, oven time 45 min

Say goodbye to boring Christmas sides and hello to sweet, roasted carrots with an added crunch. This recipe makes a great addition to a dinner party main.

Vegetarian recipes

Nutrition: per serving

Calories: 202kcals
Fat: 14.2g (1.5g saturated)
Protein: 2.6g
Carbohydrates: 8.3g (7.8g sugars)
Fibre: 3.9g
Salt: 0.1g

Nutrition: per serving

Calories: 202kcals
Fat: 14.2g (1.5g saturated)
Protein: 2.6g
Carbohydrates: 8.3g (7.8g sugars)
Fibre: 3.9g
Salt: 0.1g

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Ingredients

4 tbsp olive oil
2 tbsp honey
1 tbsp good quality, thick balsamic vinegar
1.2kg heritage carrots, topped, scrubbed clean and cut into quarters lengthways
½ small bunch fresh parsley, roughly chopped
100g blanched hazelnuts, roughly chopped

Ingredients

4 tbsp olive oil
2 tbsp honey
1 tbsp good quality, thick balsamic vinegar
1.2kg heritage carrots, topped, scrubbed clean and cut into quarters lengthways
½ small bunch fresh parsley, roughly chopped
100g blanched hazelnuts, roughly chopped

Method

Heat the oven to 200°C/180°C fan/gas 6. Put 3 tbsp of the oil, the honey and balsamic vinegar into a small mixing bowl and whisk together until well combined. Put the carrots into a large roasting tin, pour over the honey balsamic mixture and toss the carrots to coat thoroughly. Sprinkle with sea salt, then roast in the oven for 40-45 minutes until tender, turning the carrots once or twice during cooking. Once cooked, mix the parsley into the carrots.
Heat the remaining tablespoon of oil in a small frying pan over a medium heat and fry the hazelnuts for a few minutes, turning occasionally, until just starting to turn golden. Serve the carrots with the hazelnuts scattered over the top.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put 3 tbsp of the oil, the honey and balsamic vinegar into a small mixing bowl and whisk together until well combined. Put the carrots into a large roasting tin, pour over the honey balsamic mixture and toss the carrots to coat thoroughly. Sprinkle with sea salt, then roast in the oven for 40-45 minutes until tender, turning the carrots once or twice during cooking. Once cooked, mix the parsley into the carrots.
Heat the remaining tablespoon of oil in a small frying pan over a medium heat and fry the hazelnuts for a few minutes, turning occasionally, until just starting to turn golden. Serve the carrots with the hazelnuts scattered over the top.

delicious. tips

Heritage carrots come in all different colours and are available from farmers’ markets, larger supermarkets and good greengrocers. They have subtly different flavours, but their main attribute is that they look pretty when cooked together. If you can’t find them, just use ordinary orange carrots.

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