Hazelnut & mustard carrots

Spruce up your carrots for the Christmas dinner table with a mustard and sherry dressing for extra flavour. Scatter over toasted hazelnuts to serve

  • Prep:10 mins
    Cook:8 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 127
  • fat 11g
  • saturates 1g
  • carbs 4g
  • sugars 4g
  • fibre 2g
  • protein 1g
  • salt 0.2g


  • 50g whole blanched hazelnuts
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • 2 tbsp dry sherry
  • 50ml vegetable oil
  • 500g carrots, thinly sliced


  1. Toast the hazelnuts in a dry, non-stick pan until golden. Leave to cool a little, then roughly chop or crush using a pestle and mortar. Whisk the mustard with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.

  2. Boil the carrots for 3-4 mins or until just tender, drain and tip back into the pan. Pour over the dressing, stir to coat, cook over a low heat for 1-2 mins, then tip into a serving dish. Scatter over the hazelnuts and serve.

Suggested recipes from this collection...