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Caramelised brown butter carrots
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Caramelised brown butter carrots
Bunched carrots are ideal for this recipe as they tend to be quite long and thin. If using standard carrots use 700g, peeled and then halved or quartered lengthways, depending on their thickness
Serves: 6-8
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
164Kcal
Fat
12gr
Saturates
5gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
2gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g unsalted butter
- 11⁄2 tbsp clear honey
- a squeeze of lemon juice
- 2 x 400g bunches of carrots, trimmed and scrubbed
- 40g hazelnuts, roughly chopped
- 1 tbsp snipped chives
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter and bubble until it smells nutty and has turned golden brown, then remove from the heat. Strain into a heatproof bowl through a metal sieve (a plastic one would melt). Add the honey and lemon; season.
- Meanwhile, halve any thicker carrots lengthways then spread them all out on a roasting tray. Drizzle the honeyed brown butter over the carrots and toss to coat.
- Roast for 30 minutes until tender and caramelised; turn half-way. Add the nuts, cook for 5 minutes more. Scatter on chives to serve.