Roasting carrots is an easy way to bring out their inner sweetness. This is a perfect accompaniment to roast beef or chicken.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 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.