Roasted Carrots with Spring Onion Vinaigrette

This honestly is knock-your-socks off tasty. Honey caramelised roasted carrots coated with a shallot, spring onion and raisin vinaigrette and then scattered all over with hazelnuts and carrot tops (feta optional). If you're on the hunt for a autumnal Sunday roast side this is the one.

Serving Suggestion: alongside any and all sort of Sunday Roast.

Difficulty Level: 2

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Ingredients:

Serves 4

Spring Onion Vinaigrette:

• 1 tbsp olive oil

• 1 shallot, thinly sliced

• 4 spring onions, thinly sliced

• 3 tbsp white wine vinegar

• 1 tbsp honey

• 1/3 cup neutral oil (safflower, grapeseed, vegetable, etc.)

• 80g cup raisins

• kosher salt

Roasted Carrots:

• 70g raw hazelnuts

• 2 bunch long baby carrots, scrubbed and halved

• olive oil

• kosher salt

• feta cheese, shaved or crumbled (as much as you’d like)

• carrot top leaves, to garnish (optional)

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Method:

Spring Onion Vinaigrette:

1. Heat a medium sauté pan over medium heat. Add the olive oil. When the oil is hot, add the shallots. Cook until tender and caramelised, just a few minutes, stirring often.

2. Lower the heat and toss in the spring onions. Continue to cook for another minute.

3. Stir in the white wine vinegar and honey. Let the mixture come to a bubble and simmer for a minute. Turn off the heat.

4. Transfer the mixture to a bowl and slowly drizzle in the neutral oil until emulsified. Fold in the raisins. Season with salt to taste.

5. Let the vinaigrette sit while you make the carrots.

Roasted Carrots

1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lay the hazelnuts out onto a baking sheet. Roast for 5 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts and set aside.

2. Meanwhile, lay the halved carrots out onto a baking sheet. Toss with enough olive oil to coat them well. Spread them into one, even layer. Season with a pinch of salt.

3. Roast the carrots for 12-15 minutes, or until tender and slightly caramelised (time may vary depending on your oven).

4. Toss the warm carrots with the spring onion vinaigrette. Serve them with the chopped roasted hazelnuts, feta cheese, and carrot top leaves (optional) on top.

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