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Roasted Heritage Carrots with Hazelnuts

This a great side to meaty dishes or as a part of a buffet.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 400g baby heritage carrots (or large carrots, sliced into batons)
  • 1 tablespoon of Fussels Rapeseed Garlic Oil
  • 1/4 teaspoon of salt
  • 3 sprigs of rosemary
  • 1 tablespoon of maple syrup
  • 1 teaspoon of pomegranate molasses
  • 1/2 teaspoon of ground cumin
  • 1 tablespoon of grated parmesan
  • 1 tablespoon of hazelnuts, chopped
  • Fresh herbs to decorate


Preheat the oven to 200C

Place the carrots in a roasting tray

Combine the oil, salt, syrup, molasses and cumin in a bowl and throughly whisk together

Pour over the carrots and mix it all up

Sprinkle with the parmesan and roast for 25-30 minutes or until the carrots are tender, with only a slight bite in the middle

Sprinkle with the hazelnuts and herbs and serve immediately

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