These sweet roasted chantenay carrots are tender, sweet with a rich flavour. A simple side dish ideal for a roast or weeknight dinners.
I found the original recipe on the Tesco Real Food website, and have tweaked it slightly by parboiling the carrots first, just to kick off the cooking process.
The roasting really brings out the delicious sweetness of the carrots, and a drizzle of maple syrup (or honey) and knob of butter make this side extra yummy! Serve as part of your roast dinner at any time of year for a simple and satisfying side.
If you're a fan of chantenay carrots, give the thyme butter roasted chantenay carrots recipe a try too!
Carrots are rich in beta-carotene, which the body converts to vitamin A, supporting healthy vision and immune function.
Tips
- Additional seasonings - for a more herby or festive twist, add some thyme, rosemary, cinnamon or nutmeg at step 2.
- Use leftover roasted carrots in soups, salads, or even as a topping for grain bowls.
- This sweet roasted chantenay carrots recipe can easily be adapted if you're cooking for less or more people.
Featured comment
"I cooked the carrots as per your recipe they were delicious"
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Frequently Asked Questions
No - chantenay carrots have a thin skin that becomes tender during roasting. Simply scrub and trim them before cooking. Peeling is optional and based on personal preference.
Yes - you can substitute chantenay carrots with regular carrots. If using larger carrots, cut them into smaller chunks to ensure even cooking and roasting.
Yes - you can prepare the carrots ahead of time by scrubbing, trimming and parboiling them, then storing them in the fridge once cool. Roast them just before serving for the best texture.
This recipe is naturally vegan if you use maple syrup or another plant-based sweetener. Just be sure to avoid honey if preparing it for strict vegans.
These carrots pair well with roasted meats like chicken, turkey, or pork. They're also a great side for vegetarian main courses like lentil loaf or mushroom wellington.
Yes - root vegetables like parsnips, sweet potatoes, or beets can be roasted alongside the carrots. Just ensure that the vegetables are cut to a similar size for even cooking.
Reheat leftover roasted carrots in the oven at 180C fan for 10 to 15 minutes to restore their texture and caramelisation. Avoid microwaving, as it can make them soggy.
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How to make these Easy Sweet Roasted Chantenay Carrots
Ingredients
- 500g chantenay carrots, scrubbed and trimmed
- cooking salt
- 1 tbsp olive oil
- 75ml maple syrup or clear honey
- 75ml cold water
- 15g butter
- salt and freshly ground black pepper
- 2 tbsp flat leaf parsley, chopped, to garnish
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Parboil the carrots in a medium saucepan of boiling salted water for 5 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
- Put the carrots in a single layer in a baking dish or roasting tin. 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.
- Remove the foil and shake the pan. Roast for 20 minutes more without the foil until most of the liquid has evaporated. Transfer to a serving bowl and garnish with chopped parsley.
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Easy Sweet Roasted Chantenay Carrots
Ingredients
- 500 g (1.1 lb) chantenay carrots scrubbed and trimmed
- cooking salt
- 1 tbsp olive oil
- 75 ml (⅓ cup) maple syrup or clear honey
- 75 ml (⅓ cup) cold water
- 15 g (½ oz) butter
- salt and freshly ground black pepper
- 2 tbsp flat leaf parsley chopped, to serve
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Parboil the carrots in a medium saucepan of boiling salted water for 5 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
- Put the carrots in a single layer in a baking dish or roasting tin. 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.
- Remove the foil and shake the pan. Roast for 20 minutes more without the foil until most of the liquid has evaporated. Transfer to a serving bowl and garnish with chopped parsley.
Notes
-
- Additional seasonings - for a more herby or festive twist, add some thyme, rosemary, cinnamon or nutmeg at step 2.
- Use leftover roasted carrots in soups, salads, or even as a topping for grain bowls.
- This sweet roasted chantenay carrots recipe can easily be adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Debbie says
I cooked the carrots as per your recipe they were delicious
Deborah says
Thank you for your comment and rating Debbie - i'm glad you enjoyed them!