Butter-roasted carrots with orange, thyme and treacle glaze
- Side
- 4
- 45 minutes
Sweet heritage carrots roasted are in butter until caramelised, tossed in a glossy treacle glaze, and finished with a fresh carrot top gremolata and fresh orange slices. These carrots are the perfect side to serve with a pie, such as Calum Franklin's Festive Cracker, created in partnership with Dickinson & Morris.
Ingredients
Metric
Imperial
Roasted carrots
- 800g of heritage carrots, trimmed and washed with tops reserved
- 2 tbsp of olive oil
- 75g of unsalted butter
- 1 orange, juice and zested
- 2 tbsp of black treacle
- 2 tbsp of fresh thyme leaves
- 1 tbsp of light brown sugar
- salt and pepper
Carrot top gremolata
- 1 handful of carrot tops, washed and finely chopped
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1 bunch of parsley, finely chopped
- 2 tbsp of roasted hazelnuts, finely chopped
- 100ml of olive oil
- salt, to taste
Garnish
- 2 oranges, zested and sliced into wedges
- 1 handful of fresh parsley
- 1 pinch of pink peppercorns, crushed
- thyme sprigs
Method
Preheat the oven to 200°C fan
Place the carrots on a roasting tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Dot the butter evenly over the tray
- 800g of heritage carrots, trimmed and washed with tops reserved
- 2 tbsp of olive oil
- 75g of unsalted butter
Roast for 25–30 minutes, turning once, until the carrots are tender and beginning to caramelise at the edges
While the carrots roast, combine the orange juice and zest, treacle, thyme leaves and brown sugar in a small saucepan. Simmer gently over medium heat for 5–6 minutes until glossy and slightly reduced
- 1 orange, juice and zested
- 2 tbsp of black treacle
- 2 tbsp of fresh thyme leaves
- 1 tbsp of light brown sugar
Mix together all of the gremolata ingredients and season with salt to taste, then add to a food processor then blitz until mostly smooth
- 1 handful of carrot tops, washed and finely chopped
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1 bunch of parsley, finely chopped
- 2 tbsp of roasted hazelnuts, finely chopped
- 100ml of olive oil
- salt, to taste
Pour the glaze over the roasted carrots and toss well to coat. Return to the oven for 5 minutes until sticky and shiny
Arrange the glazed carrots on a serving platter. Spoon over a little of the carrot-top gremolata, leaving some to serve alongside. Garnish with extra thyme sprigs, a few parsley leaves, orange segments and a final dusting of orange zest for brightness
- 2 oranges, zested and sliced into wedges
- 1 handful of fresh parsley
- 1 pinch of pink peppercorns, crushed
- thyme sprigs
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