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Marmalade glazed Chantenay carrots and shallots

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    Source: www.goodtoknow.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 500g Chantenay carrots, whole and unpeeled

    2. 450g shallots, peeled & left whole

    3. 2tbsp olive oil

    4. 3 heaped tsp marmalade

    Instructions Jump to Ingredients ↑

    1. 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.

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