Roasted Sprouts and Chantenay Carrots Recipe
Roasted Sprouts and Chantenay Carrots : As easy side that incorporates 2 Christmas feast classics. Swap the chorizo for bacon lardons, if you prefer.
Try these sweet and salty veggies on Christmas Day this year for a vibrant option!
Yields: 8 servings
Prep Time: 10 mins
Process Time: 45 mins
Total Time: 55 mins
Calories per Serving: 165
Ingredients
- 500 g
Chantenay carrots, trimmed
- 2 tsp.
olive oil
- 3 tbsp.
runny honey
- 1 tsp.
crushed chilli flakes
- 500 g
Brussels sprouts, trimmed, large ones halved
- 125 g
chorizo, finely chopped
Directions
- Preheat oven to 190°C (170°C fan) mark 5. In a large baking tray, toss the carrots, oil, honey, chilli flakes and some seasoning. Roast for 15min.
- Add the sprouts and roast for 20min. Carefully remove the tray from the oven and stir through the chorizo. Roast for 10min more.
- Check seasoning and empty into a warm dish. Serve.
Get ahead:
Trim the carrots up to a day ahead. Add to a bowl and mix in the oil, honey, chilli flakes and seasoning. Cover and chill. To serve, tip on to a large baking tray and complete recipe.
Per serving:
- Calories: 165
- Protein: 6g
- Total fat: 9g
- Saturates: 3g
- Carbs: 12g
- Total sugars: 11g
- Fibre: 6g
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