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Heritage carrots with hazelnut granola served on a plate

Heritage carrots with hazelnut granola

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container

Nutrition: Per serving
high infibre10g


  • 400g baby carrots, scrubbed and trimmed
  • 2 tbsp olive oil
  • 2 thyme sprigs

For the granola

  • ½ tbsp butter
  • 40g honey
  • 50g oats
  • 25g sunflower seeds
  • 25g hazelnuts

For the purée

  • 100g butter
  • 4 large carrots, sliced into thin rounds
  • 80g mimolette or red leicester, finely grated


  • STEP 1

    First, make the granola. Heat the oven to 160C/140C fan/gas 3. Melt the butter with the honey in the microwave for 40 seconds. Toast the oats, seeds and hazelnuts on a baking tray in the oven for 5 mins. Remove from the oven, mix with the melted butter mixture and return to the oven for another 8 mins. Stir well, then return to the oven for another 8 mins until the granola is golden and toasted. Season with salt and set aside to cool. Can be made up to two days ahead and kept in an airtight container.

  • STEP 2

    Turn up the oven to 200C/180C fan/gas 6. Put the baby carrots in foil with a glug of olive oil, the thyme and a little seasoning. Wrap in an envelope and bake for 20 mins or until tender.

  • STEP 3

    Meanwhile, make the purée by heating 80g butter in a pan and gently frying the carrot slices with 50ml water until they start to caramelise. Keep over a low heat for about 15 mins until deeply coloured and completely tender. Leave to cool a little, then put in a blender. Blend with 25ml water until smooth, then season.

  • STEP 4

    Melt the remaining 20g butter and cook until just brown with a nutty smell. To serve, divide the purée between two plates. Cut the baby carrots into two to three pieces and sit on top of the purée. Drizzle with a little of the brown butter, sprinkle over generous amounts of the granola and finish with a grating of the cheese and a pinch of sea salt.

Goes well with

Recipe from Good Food magazine, January 2017

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