Baby Carrots Baked in Port
Background
These baby carrots baked in port are an elegant and gently sweet side dish, perfect for festive menus and celebratory meals throughout Advent and Christmas. Roasted with aromatic thyme, orange juice, maple syrup and rich port, the carrots become tender and glossy, with a balanced sweet & savoury flavour. This dish is especially useful for holiday entertaining as it can be prepared in advance and reheated while the roast meat is resting. Naturally vegan and gluten-free, it’s a versatile side that suits a wide range of dietary needs, making it an ideal addition to any festive table. Serve it alongside roast poultry, game or plant-based mains for a colourful and flavourful accompaniment.
Ingredients
- About 20 baby carrots
- 1 Tbsp fresh thyme leaves (plus extra for garnish)
- 1 Tbsp olive oil
- 2 Tbsp orange juice
- 3 Tbsp port
- 1 Tbsp maple syrup
- 1 handful roasted or vacuum-packed chestnuts, chopped
- Salt and pepper
Instructions
- Preheat the oven to 180°C.
- Clean the baby carrots and place them in a single layer in a baking dish.
- Drizzle over the olive oil, then pour in the orange juice, port and maple syrup.
- Scatter the thyme leaves over the carrots and season well with salt and pepper.
- Bake for about 20 minutes, turning the carrots once or twice, until tender and lightly caramelised.
- Just before serving, scatter the chopped chestnuts over the top.
- Garnish with a few extra thyme leaves and serve warm.
Categories
- Meal Type: - Bake - Dinner - Lunch - Seasonal - Side
- Cuisines: - British
- Occasions: - Anniversaries - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Nuts & Seeds - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre
- Skill Levels: - Easy
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