Honey and balsamic roasted heritage carrots with hazelnuts
- Portion size: Serves 6-8
- Hands-on time 15 min, oven time 45 min
- Difficulty: easy
These sweet-roasted carrots with an added hazelnut crunch are a fantastic side dish for any roast meat, including the Christmas turkey.
Or, try serving these sherry-glazed carrots with your next rib-sticking roast dinner.
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.
Nutrition
- 202kcals Calories
- 14.2g (1.5g saturated) Fat
- 2.6g Protein
- 8.3g (7.8g sugars) Carbs
- 3.9g Fibre
- 0.1g Salt
Serves 8
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