Name: Roasted Chantenay carrots with apricots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tin apricot halves in light syrup; 1 tsp olive oil; 400g Chantenay carrots; 1 Tbsp balsamic vinegar; 1 Tbsp apricot jam (optional); To serve: 2 Tbsp mint leaves and 2Tbsp chopped pistachios

Roasted Chantenay carrots with apricots

24 Apr 2022

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This roasted Chantenay carrots with apricot is perfect for roast dinners during Springtime, particularly around the Easter festivities. It goes particularly well with roasted lamb, chicken or pork. Use the lower shelf in the oven, whilst you’re roasting your main joint or bird.

Ingredients

1 tin apricot halves in light syrup
1 tsp olive oil
400g Chantenay carrots
1 Tbsp balsamic vinegar
1 Tbsp apricot jam (optional)
To serve: 2 Tbsp mint leaves and 2Tbsp chopped pistachios

Instructions

Clean and trim the carrots, then arrange them in a roasting dish. Add the oil, and coat well.
Take the apricot halves out, then slice them into thick wedges. Tuck these between the carrots. Drizzle with balsamic vinegar and half of the tin juice.
Season with salt and pepper, then toss well.
Bake for about 20 minutes or until the carrots are tender. Drizzle the top with more tin juice, or mix the juice with the apricot jam and glaze the carrots and apricots with this paste, to get a golden finish. Bake for 5 more minutes, or until the carrots and apricots are lightly caramelised.
Scatter the mint leaves and chopped pistachios on top, then serve warm as a side dish.