Heritage carrots with hazelnut granola

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

  • Prep:20 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 580
  • fat 43g
  • saturates 20g
  • carbs 33g
  • sugars 0g
  • fibre 10g
  • protein 10g
  • salt 1.1g


  • 400g baby carrots, scrubbed and trimmed
  • 2 tbsp olive oil
  • 2 thyme sprigs
  • ½ tbsp butter
  • 40g honey
  • 50g oats
  • 25g sunflower seeds
  • 25g hazelnuts
  • 100g butter
  • 4 large carrots, sliced into thin rounds
  • 80g mimolette or red leicester, finely grated


  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.

  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.

  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.

  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.

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