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Roasted Chantenay carrots with apricot

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Clean and trim the carrots, then arrange them in a roasting dish. Add the oil, and coat well.
  2. 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.
  3. Season with salt and pepper, then toss well.
  4. 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.
  5. Scatter the mint leaves and chopped pistachios on top, then serve warm as a side dish.