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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