Chantenay Carrots with Chilli, Garlic and Honey
By Ocado
Published on 09 May 2022
Chantenay carrots are bright orange carrots that were popular as a summer carrot in the 1950s and 1960s and make a simple yet delicious roasted carrot side dish with a sweet and spicy twist. Chantenay carrots have been making a comeback recently as they’re so tasty. This dish bastes the carrots in a lovely olive oil, honey, butter, green chilli, garlic, lemon juice coating, making this side dish a real attention seeker. Looking for more roast dinner side dishes or still need Sunday lunch inspiration? Look no further.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 2 tbsp of clear honey
- 50 g of salted butter, softened
- 1 green chilli, finely chopped
- 3 garlic cloves, finely chopped
- 0.5 lemon, juiced
- 1 tsp of sea salt
- 0.5 tsp of coarse ground black pepper
- 3 tbsp of thyme leaves, to serve
- 500 g of frozen chantenay carrots
Method
Step 1
Preheat the oven to 180°C/ 160°C fan/ gas 4.Step 2
Add the olive oil, honey, softened butter, green chilli, garlic, lemon juice, sea salt and pepper to a large bowl and combine.Step 3
Add the Chantenay carrots and mix until the carrots are evenly coated. Empty into a deep roasting dish, cover with foil and roast in the oven for 30 mins or until the carrots are tender.Step 4
Remove from the oven, remove the foil and leave to cool for 2 mins, before sprinkling with thyme to serve.