Marmalade glazed Chantenay carrots and shallots 

Ingredients

500 g (1 lb 2 oz) Chantenay carrots
450 g (1 lb) shallots, peeled 
3 heaped tsp marmalade

Preheat oven to 200 C, 400 F or gas mark 7. 

Place the vegetables in a large roasting tin with a little oil and toss to coat. Roast for 10 minutes. Stir in marmalade, making sure vegetables are well coated. Return to oven and cook for a further 10 minutes, or until vegetables are tender and tinged golden.

(Serves 4)

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus