Honey and balsamic roasted heritage carrots with hazelnuts
- Published: 12 Dec 16
- Updated: 18 Mar 24
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.
- Recipe from November 2016 Issue
Nutrition
Serves 8
- Calories
- 202kcals
- Fat
- 14.2g (1.5g saturated)
- Protein
- 2.6g
- Carbohydrates
- 8.3g (7.8g sugars)
- Fibre
- 3.9g
- Salt
- 0.1g
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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