Roasted Sprouts and Chantenay Carrots

Name: Roasted Sprouts and Chantenay Carrots
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
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

As easy side that incorporates 2 Christmas feast classics. Swap the chorizo for bacon lardons, if you prefer.

By Georgie D'Arcy ColesPublished: 16 October 2022

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Try these sweet and salty veggies on Christmas Day this year for a vibrant option!

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Cal/Serv:

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

1. Step 1Preheat 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.
2. Step 2Add the sprouts and roast for 20min. Carefully remove the tray from the oven and stir through the chorizo. Roast for 10min more.
3. Step 3Check 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.