Feed Your Family For £20...In A Hurry! The Cookbook

Honey & Ginger glazed Chantenay Carrots

Chantenay carrots are extremely versatile and while they're delicious lightly boiled and served with butter and seasoning, there's no need to stop there!
They can be eaten just as they are and are particularly popular with children because of their sweet crunchiness and small size. They can be served halved or whole as crudités with other vegetables and a dip.
They can also be boiled,steamed,roasted,grilled,stir fried,microwaved etc. I've chosen to roast them in the Halogen oven but this can be done in a conventional oven too. Whichever way you choose to cook them they are a great addition to a Sunday Roast, a picnic or even to replace potatoes in your usual dinner. I served mine on a bed of Spinach and topped with maple glazed Spare Ribs which was delicious and just shows how versatile the little gems are. Why not give this recipe a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 500 g Chantenay Carrots
 4 tbsp Honey
 1 small piece of ginger
 2 tbsp Butter
 1 tsp Oil
 1 handful of Parsley
 1 pinch S&P

1

Prep :-
Wash and trim the carrots if you prefer-no need to peel.
Grate the ginger and add to the honey.
Melt the butter.
Add it to a bowl along with the oil and S&P
Chop the Parsley

2

Par boil the carrots for 5 mns till just soft. Drain and lay them on an oven tray

3

Brush the butter mixture over the carrots till they are coated. Drizzle over half the honey & Ginger and Bake for 10-15mns at 175° - toss or shake them halfway through.

4

Remove from the oven. Place in a serving dish, drizzle over the remaining honey & ginger, add the chopped Parsley and toss together. Season if needed.

5

Serve warm as a side dish with your Sunday Roast.

6

Theyre a great replacement for potatoes in a midweek dinner with a Spinach salad and Spare ribs

7

Easy swaps:-
Honey for Maple syrup
Ginger for chilli flakes
Butter for Olive oil

8

This can be done in a conventional oven for same time.
You can omit the par boil and just bake for 20-25 mns till carrots are soft

Ingredients

 500 g Chantenay Carrots
 4 tbsp Honey
 1 small piece of ginger
 2 tbsp Butter
 1 tsp Oil
 1 handful of Parsley
 1 pinch S&P

Directions

1

Prep :-
Wash and trim the carrots if you prefer-no need to peel.
Grate the ginger and add to the honey.
Melt the butter.
Add it to a bowl along with the oil and S&P
Chop the Parsley

2

Par boil the carrots for 5 mns till just soft. Drain and lay them on an oven tray

3

Brush the butter mixture over the carrots till they are coated. Drizzle over half the honey & Ginger and Bake for 10-15mns at 175° - toss or shake them halfway through.

4

Remove from the oven. Place in a serving dish, drizzle over the remaining honey & ginger, add the chopped Parsley and toss together. Season if needed.

5

Serve warm as a side dish with your Sunday Roast.

6

Theyre a great replacement for potatoes in a midweek dinner with a Spinach salad and Spare ribs

7

Easy swaps:-
Honey for Maple syrup
Ginger for chilli flakes
Butter for Olive oil

8

This can be done in a conventional oven for same time.
You can omit the par boil and just bake for 20-25 mns till carrots are soft

Honey & Ginger glazed Chantenay Carrots

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