Braised carrots with a hazelnut crumb
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
If you want to elevate your roast dinner game, it all starts with the sides. These herby braised carrots are topped with a deliciously nutty breadcrumb for top-notch texture and flavour.
Each serving provides 302 kcal, 2.9g protein, 18.2g carbohydrate (of which 12.3g sugars), 22.8g fat (of which 4.6g saturates), 6g fibre and 1.1g salt.
Ingredients
For the hazelnut crumb
- 30g/1oz hazelnuts, roughly chopped
- 25g/1oz panko breadcrumbs
- 4 fresh thyme sprigs, leaves removed
- 2 tbsp olive oil
- salt
For the carrots
- 15g/½oz butter
- 2 tbsp olive oil
- 500g/1lb 2oz carrots, peeled and cut in half or quarters lengthways if thick
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 garlic cloves, bashed
- 500ml/18fl oz chicken or vegetable stock
- 1 tbsp brown sugar
Method
To make the hazelnut crumb, preheat the oven to 200C/180C Fan/Gas 6.
Pulse the hazelnuts in a blender until roughly chopped to a crumb. Transfer to a roasting tin along with the breadcrumbs, thyme leaves, oil and a sprinkle of salt. Mix well then roast for 15 minutes, stirring every 5 minutes.
Meanwhile, cook the carrots. Heat the butter and oil in a large frying pan over a medium–high heat. Once the butter has melted, add the carrots, thyme, rosemary and garlic. Cook for about 10 minutes, turning regularly to get a bit of colour all over the carrots.
Add the stock to the pan and cook for 10 minutes until the carrots are tender and the stock thickens. Add the sugar and mix well.
Transfer the carrots to a serving dish, top with the hazelnut crumb and serve.
