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Marmalade glazed Chantenay & shallots

9 March 2012 By Chantenay

Roasting carrots is an easy way to bring out their inner sweetness. This is a perfect accompaniment to roast beef or chicken.

Serves: 4

Preparation time: 5 minutes

Cooking time:  20 minutes

You’ll need:

  • 500g Chantenay, whole & unpeeled
  • 450g shallots, peeled & left whole
  • 2 tbsp olive oil
  • 3 heaped tsp marmalade

What to do:

Preheat the oven to 220°C/200°C fan/Gas 7.

Place the Chantenay and shallots in a large roasting tin with the oil and toss to coat. Roast in the oven for 10 minutes.

Remove from the oven, stir in the marmalade – making sure the vegetables are well coated. Return to the oven and cook for a further 10 minutes or until the Chantenay and shallots are soft and tinged golden at the edges.

Filed Under: Sides

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