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Roasted carrots with chestnuts

These roasted carrots with chestnuts are absolutely delicious and look wonderful on the Christmas dining table! They go well withRoast Turkey, Goose,DuckandPork- and they're really easy to make. If you don’t have baby carrots, just use normal ones and cut them into long strips! Bake this dish whilst your roast is resting, then serve immediately with the meat!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g baby carrots
  • ½ Tbsp olive oil
  • 1 Tbsp runny honey
  • 1 Tbsp melted butter or dairy-free spread
  • 1 tsp Dijon mustard
  • ½ Tbsp fresh thyme leaves
  • 100 g roasted chestnuts halved

Method
 

  1. Preheat your oven to 180-200°C. Clean the carrots and cut them in half.
  2. Mix the mustard, thyme, oil, butter in a mixing bowl, add the carrots and coat them well.
  3. Tip the carrots into an oven-proof serving dish, season with salt and pepper, then roast in the oven for about 20 minutes until al dente. Add the chestnuts, toss, and bake for another 8-10 minutes.
  4. Put the dish on the dining table straight from the oven (onto a hot plate mat!) and serve.