These roasted carrots are a delicious balance of natural sweetness and gentle heat. Caramelised until tender, then drizzled with capsicum chilli jam and scattered with sweet garlic and fresh mint, they make a colourful side dish with a lovely sweet-and-spicy kick.
Serves 4 as a side
2 bunches baby carrots or 8 large carrots, quartered lengthways
Extra virgin olive oil (EVOO)
Accoceberry Espelette pepper
6 cloves Pons sweet garlic, thinly sliced
⅓ cup Sabato Julie Le Clerc capsicum chilli jam
Handful of mint, leaves picked
Preheat the oven to 200°C. Place the baby carrots or sliced large carrots in an oven pan. Drizzle with EVOO, sprinkle with salt and Espelette pepper and toss to coat. Spread out in a single layer and roast for 20-25 minutes or until caramelised and tender. Transfer to a serving platter. Scatter with sweet garlic and drizzle with Capsicum chilli jam. Serve garnished with mint.
Recipe by Julie Le Clerc
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