Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Sweet roasted chantenay carrots recipe

Sweet roasted chantenay carrots

Created by The Tesco Recipes team

Roasting really brings out the gorgeous sweetness of these Chantenay carrots, and a drizzle of maple syrup and knob of butter make this side extra delicious. Finish with a sprinkling of fragrant parsley and serve as part of your roast dinner for a simple and satisfying side.

See method
  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 116 calories / serving

Ingredients

  • 500g Chantenay carrots, scrubbed and trimmed
  • 1 tbsp olive oil
  • 75ml maple syrup or clear honey
  • 1 tbsp butter
  • 2 tbsp chopped flat-leaf parsley

‘Add to basket’ will be back soon

We’ve put our add to basket feature on hold, while we spruce things up behind the scenes.

Search at Tesco.com

Each serving contains

Energy
480kJ 116.0kcal
6%
Fat
7g
medium10%
Saturates
3g
medium13%
Salt
0.1g
low2%
Sugars
12g
medium13%

of the Reference intake

Carbohydrate 13.2gProtein 1.0gFibre 4.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180ºC. Put the carrots in a single layer in a baking dish. Pour over the oil, maple syrup (or honey) and 75ml water. Dot the butter over the top. Season, cover with foil and bake for 20 minutes.
  2. Remove the foil and shake the pan. Roast for 20 minutes more without foil until most of the liquid has evaporated. Sprinkle with parsley and serve.

        You may also like

        Carrot and chestnut soup
        Image of "Carrot and chestnut soup "
        Sticky Chantenay carrots and parsnips
        Image of "Sticky Chantenay carrots and parsnips"
        Carrot and sausage risotto
        Image of "Carrot and sausage risotto"